Tabitha Williams will oversee all food and beverage operations for The Troubadour’s restaurant and bar concepts, with a laser-focus on providing high-caliber culinary experiences and maintaining exceptional guest satisfaction. Williams boasts over 19 years in the hospitality industry, having served on food and beverage management teams for a number of hotels including Waldorf Astoria New York and Hard Rock Hotel Chicago. Throughout her career, Williams has spearheaded a team of over 104 employees, planned and supervised mass-scale events, and implemented innovative bar programs at a variety of outlets.
The Troubadour, a Joie de Vivre Hotel, will debut in a 17-story landmark building in New Orleans’ Central Business District. The 184-room boutique hotel will feature 830 square feet of flexible meeting space in the “Highball” and “Snifter” rooms, as well as 723 square feet of pre-function space. The Troubadour will also feature the culinary creations of local Chef Phillip Lopez at the hotel’s signature restaurant, Petit Lion, and rooftop bar, Monkey Board.