Our Team
Chef Melissa Araujo
Melissa Araujo
Executive Chef & Owner
Melissa Araujo was born in La Ceiba, Atlantida, Honduras. La Ceiba is a small beach town on the Atlantic Coast of Honduras. Araujo spent summers in Honduras. In the fall, she returned to Providence, Rhode Island, where life was different but exciting. Life and family inspired Melissa to enter the culinary industry. After working in local restaurants right out of high school, she focused all her time on becoming a chef.
From 1999 to 2005, Melissa worked in Milan, Italy. 2011 Melissa worked at Mondo’s Restaurant for Chef Susan Spicer (James Beard Award winner for Best Chef in the South ). In 2012, she joined the team for R'evolution Restaurant for John Folse & Rick Tramonto.
2013 She was sous a Chef Doris Metropolitan. 2015 She joined the culinary team with Chef Alon Shaya at Dominica Restaurant & Shaya Restaurant. (2015 James Beard Award winner, Best Chef in the South ) . 2013 Melissa Brought to Life Saveur Catering LLC and 2015 Melissa Brought to Life Alma restaurant focus on Honduran Cuisine.
When Melissa has free time, you can find her traveling or at the beach with her dogs, Charlotte, Hela & Oden
Hortencia Vazquez
Hortencia VAZQUEZ
Sous Chef Bywater
a passionate chef originally from La Ceiba, Honduras, brings over a decade of rich culinary experience to her kitchen. After immigrating to the United States four years ago, she has continued to delight diners with her mastery of traditional Honduran cuisine blended with international flavors.
Hornecia’s culinary journey started 10 years ago in her hometown, where she cultivated a deep connection with the vibrant flavors and fresh ingredients of Central American cuisine. Her dishes reflect her roots, infused with the spirit and warmth of La Ceiba. Since arriving in the USA, she has honed her skills, embracing new techniques and ingredients, all while staying true to her heritage.
Her cooking showcases her commitment to preserving the authenticity of Honduran food, with a focus on bringing out bold, natural flavors. Whether it’s preparing classic dishes like baleadas or introducing a creative twist to her plates, Hornecia continues to make her mark in the culinary world with her dedication and passion for cooking.
Carlos Saavedra
Sous Chef Alma Mid-city
Carlos Saavedra
Born and raised in New Orleans, but deeply connected to his Honduran roots, [Sous Chef's Name] is a proud first-generation American whose love for food began in his family’s kitchen. Growing up, he was inspired by the rich flavors and traditions of Honduran cuisine, blending them with the diverse culinary culture of New Orleans. This fusion of cultures has shaped his unique approach to cooking and his passion for creating bold, flavorful dishes.
After attending [mention culinary school or relevant experience], [Sous Chef's Name] honed his skills in some of New Orleans' top kitchens, learning from renowned chefs and perfecting his craft. His culinary philosophy is simple: respect for ingredients, a passion for innovation, and a commitment to honoring both his Honduran heritage and the vibrant food scene of his hometown.
As the Sous Chef at Alma Cafe & Alma Mid-City, [Sous Chef's Name] works closely with the team to craft menus that celebrate fresh, local ingredients while bringing a touch of his personal story to every plate. He is known for his leadership in the kitchen, inspiring his team to push boundaries while maintaining the high standards of Alma’s culinary offerings.
When he’s not in the kitchen, you can find Carlos exploring local markets, spending time with family, and sharing the rich culinary traditions passed down through generations.
Mark Preston
mark preston
bar manager
Jarret O’pray
Jarret O'pry
General Manager MID-CITY
Jarret O'pry
As a New Orleans native with family roots from Evangeline Parish, my journey has taken me through various roles in the service industry. After leaving the US Army Signal Corps and Military Intelligence , I delved into building computer networks and networking before starting off as a server at Roadhouse Grill. In just six months, I climbed my way up to bar manager and eventually kitchen manager.
I then transitioned to Boomtown Casino as a sous chef, overseeing the 24-hour deli. Over 2 1/2 years, I progressed to become the food and beverage manager under the food and beverage director. Following that, I joined Lonestar Steakhouse as the general manager of a location before and after Hurricane Katrina.
After the closure of the location post-Katrina, I found a new opportunity at Piccadilly as an assistant general manager, emergency response team member, and MIT trainer for 5 to 6 years. With the downsizing economy, I moved on to work at Deuce McAllister's Old Saint on Royal St. in New Orleans.
Eventually, I made the decision to leave the service industry for five years until Chef Melissa reached out and asked me to join her team. In my 16 plus years in the service industry I accomplished certifications for food safety, culinary, food allergens, and instructor for national restaurant association.
Magan Leviege
Domenique Leviege
ASS GENERAL MANAGER MID-CITY
Domenique Leiege
Magan Hill