Chief Operating Officer, Creole Cuisine Restaurant Concepts
As chief operating officer of Creole Cuisine Restaurant Concepts, Zeid Ammari oversees the daily operation of 17 drinking and dining locations.
CCRC strives to “make our food and your dining experiences as authentic as New Orleans herself. … Whatever your preference, CCRC will leave you with a taste of New Orleans you will never forget or possibly never leave behind.”
Among these locations are: Bayou Burger, Big Easy Daiquiris, Bourbon Vieux, Broussard’s, Café Maspero, Chartres House, Daquiri Paradise, Kingfish, Le Bayou Restaurant, Pierre Maspero’s, Pier 424 Seafood Market and Royal House Oyster Bar, along with private dining and event locations.
“I love and enjoy the hospitality industry,” Ammari says. “It’s truly a pleasure to have a complete stranger walk into one of our restaurants and leave being a new friend.”
Looking to expand their concepts to other cities and states, Creole Cuisine Restaurant Concepts is a very proud family owned and operated organization. Ammari’s brothers work with him; Marv is also a chief operating officer and his brother Richy is chief financial officer.
