Cavan, New Orleans
Chef Eric Vollono is currently the Executive Chef of Cavan, a Costal American restaurant located in a beautifully deteriorating New Orleans mansion that is part of the LeBLANC + SMITH hospitality portfolio. Prior to joining Cavan, Chef Eric served as the Executive Sous Chef at Compere Lapin.
Prior to continuing his culinary career in New Orleans, Chef Eric served as Executive Sous Chef at Michelin starred Band of Bohemia in Chicago under Chef Ian Davis. Prior to that Eric worked at GT Fish and Oyster and Boka under Giuseppe Tentori, and BellyQ and Urbanbelly under Bill Kim, to name a few.
As a New York native and graduate of Johnson and Wales, Eric has learned to approach life with the mantra "move with purpose" His techniques range from the refined methods of his professional career, to flavor choices based on his travels to Europe and Asia.
He is proud to be leading the team at Cavan and shares the commitment to excellence that is the foundation of LeBlanc and Smith.