Banter

The Guys talk about an unusual cooking appliance and how long is too long to keep snails in your pantry.

The Conversation

The Restaurant Guys finally catch up with Robert LeBlanc, hotelier and restaurateur. They talk about camaraderie within the restaurant community and how that enhances the experience for all involved. The love of hospitality often goes back to their roots of family and experienced restaurateurs before them and that’s how they navigate the inevitable challenges of the industry. 

The Inside Track

The Guys and Robert find common ground in how they lead their teams—training staff to share their own enthusiasm and create genuine connections with guests.

Mark: As I said to the team yesterday, pick something that you are just absolutely passionate about and talk to the customers about that and tell it from your heart and tell it from who you are and tell it from your perspective of why you like it. Nothing's more powerful than that.

Robert: We have a value built on that. It’s called, “Do cool shit and stay humble.”

Robert LeBlanc on The Restaurant Guys Podcast 2025

Bio

Robert LeBlanc has built some of New Orleans’ favorite spots. His hospitality group, LeBlanc+Smith, is behind Sylvain, the French Quarter bistro; Barrel Proof, a whiskey bar; and The Chloe, an Uptown boutique hotel. He’s also opened The Celestine, a French Quarter stunner with the cocktail bar Peychaud’s, plus neighborhood hangouts like Anna’s and The Will & The Way—each with its own personality.

Info

Robert’s group

https://www.leblancandsmith.com/

Robert’s NOLA recs

https://www.chaisdelachaise.com/

https://patoisnola.com/

https://www.galatoires.com/

https://www.arnaudsrestaurant.com/

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