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Leonard Louvierre – Zea Rotisserie & Bar

Leonard Louvierre – Zea Rotisserie & Bar

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For nearly 25 years, Leonard Louviere has been one of the most familiar faces in Lafayette’s restaurant community, serving as general manager and an investor in Zea Rotisserie & Bar. But Leonard’s story in hospitality began long before Zea opened its doors in Lafayette. In this episode of Discover Lafayette, Leonard joins Jan Swift to share his journey from working in restaurants, bars and hotels while attending USL, to spending 15 years overseeing food and beverage operations at the Cajundome, and ultimately taking a leap of faith that would shape the next chapter of his life. This is a special edition of Discover Lafayette in partnership with Lafayette Travel and Eat Lafayette. We thank them for their support! “I ended up loving working in restaurants,” Leonard recalled of his college years. “The people I worked with, we worked hard. We were paying our way through everything, including school, and it was always in me to do that.” From the Cajundome to Zea After graduating from USL, Leonard briefly went into construction, building a few spec houses, but he knew food and beverage was where he belonged. The newly built Cajundome offered that opportunity. Leonard initially applied for an assistant food and beverage position and was invited to work one night as something of an audition. Several people were being considered. By the end of the week, management told him, “Nobody worked like you. We want you to come and do this.” That one-night opportunity turned into a 15-year career at the Cajundome, where Leonard eventually became food and beverage director. His next chapter began at a restaurant industry show in Chicago, where Bryan McLain, owner of Louisiana Market, introduced Leonard to the men behind the Taste Buds: Gary Darling, Greg Reggio and Hans Limburg. The longtime friends and business partners had created Semolina and were developing a newer concept, Zea. McLain had a Lafayette building. The Taste Buds had the restaurant concept. Leonard had deep roots in Lafayette, restaurant experience, and the desire to invest and work. Within about a week, they decided to make it happen. Leonard didn’t just take a management position. He invested his life savings in the Lafayette restaurant. “I was scared,” he admits. But nearly 25 years later, that leap of faith has more than paid off. The “Magic” of the Zea Menu So how does Leonard describe Zea’s food? It isn’t easily placed into one category. The menu reflects influences from around the world, but Leonard says there are Southern flavors and seasonings woven throughout, whether it’s the Thai ribs, Asian almond shrimp or corn grits. And four dishes stand above the rest. “The magic. It’s Thai ribs, corn grits, Asian almond shrimp, spinach salad.” “We can’t make recipes that incredible again,” Leonard says. “We’ll never lose those four.” Consistency is critical to Zea’s success. Recipes are followed precisely, from the ingredients and proportions in the spinach salad to the preparation of every entrée. Kitchen employees are trained to meet exact specifications because a guest should receive the same dish each time they visit. Interestingly, Leonard readily admits that he doesn’t cook. What he does know how to do is hire people who are better than he is at what they do. He points to longtime kitchen manager Heath Lemoine, who has been with him for 24 years, and a management team whose members have worked together for more than two decades. “I hire people better than me,” Leonard says. “It is the reason I have succeeded.” Building a Culture Where People Stay Long-term employees can be unusual in the restaurant industry, but at Zea Lafayette, Leonard’s management team has remained remarkably stable. “We truly do love each other, without a doubt,” he says. That doesn’t mean a busy restaurant isn’t intense. It is. But Leonard draws a clear distinction between the urgency surrounding food and service and the way employees treat one another. Respect remains paramount. When hiring, Leonard says character and personality often matter more than experience. “You have to be a nice person. You have to want to deal with the public.” Employees need a sense of urgency, an understanding of teamwork, and a genuine desire to serve others. When something goes wrong with a guest, Leonard doesn’t want employees explaining or making excuses. He wants them asking a simple question: “How can I fix this?” Leonard believes everyone would benefit from working as a restaurant server for six months. Why? Because serving teaches you how demanding it can be to work with the public, how to put someone else’s needs first, and what hospitality really means. “I’m a servant. I invested my life savings, I’ve done well, but that’s all I am. I serve people. That’s it.” A Long-Awaited Transformation For nearly a decade, Leonard pushed his partners to make a major investment in the Lafayette Zea....
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