GENERAL MANAGER

A New Orleans native, Erick Schmitt developed a love for the city’s distinctive cuisine long before he entered the hospitality industry. Though his parents weren’t in the business, food was always part of the family story—his grandmother founded a local sausage company that still supplies iconic New Orleans restaurants with andouille, boudin, and alligator sausage. Schmitt fondly recalls helping make deliveries as a kid; today, the company is run by his uncle.

Schmitt’s hospitality career began unexpectedly. After nearly completing a business degree at the University of Alabama, he joined a popular barbecue chain and quickly discovered his passion for restaurant operations. “I love food, I love to eat, and I love interacting with people,” he says. The industry proved a natural fit, leading him to open restaurants across the Southeast before returning home to New Orleans.

Once back in the city, Schmitt’s uncle—well-versed in the local dining scene—encouraged him to join the Ralph Brennan Restaurant Group. He took the advice, starting as a server at café b before moving into management at the historic Napoleon House following its acquisition by the group. He later returned to café b and eventually transitioned to Ralph’s on the Park, where he rose to General Manager. Fittingly, when Schmitt married, he celebrated the occasion in Napoleon House’s storied courtyard.

As General Manager at Ralph’s on the Park, Schmitt is inspired by the restaurant’s mystique, its City Park setting, and the refined but welcoming style of service he helps cultivate. He also has deep admiration for Chef Christopher Vazquez’s exceptional, seasonally driven cuisine.

“Eating in New Orleans is different from eating anywhere else,” Schmitt reflects. “Everyone here cares about food—how it’s made, where it comes from, and what you should drink with it.” With a largely local clientele, conversations often delve into sourcing, technique, and culinary craftsmanship. “The expectations are high,” he says, “and they keep us on our toes.”