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2013-03-02T00:00:00.000Z

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Wrong Carmen Calabrese?

Carmen Calabrese

Catering Head

Po' Boys Creole Café

HQ Phone: (850) 224-5400

Po' Boys Creole Café

224 E. College Avenue

Tallahassee, Florida 32301

United States

Company Description

Po' Boys Creole Café is a New Orleans-themed restaurant chain based in Florida that serves traditional Creole and Cajun fare, including gumbo, jambalaya, crawfish, red beans and rice, specialty Louisiana beers and their namesake, po' boy sandwiches. Po' B... more

Find other employees at this company (2)

Background Information

Employment History

General Manager

Chili's

Web References (9 Total References)


We've "stolen" a pizza recipe with ...

www.dougstephan.com [cached]

We've "stolen" a pizza recipe with shrimp and a spinach and cream cheese mixture, which is generously topped with provolone cheese, from Carmen Calabrese, Po' Boys Creole Café's catering head. For something a bit less filling, try serving it as an appetizer or with less cream cheese and provolone.

About the chef: Carmen Calabrese and a high school buddy, Jon Sweede, had made a pact as teenagers to open a restaurant together.
...
Calabrese immediately resigned his position at Chili's as a general manager and joined the business venture. They opened their first 24-seat restaurant in Tallahassee, Florida in 1992, only blocks away from Florida State University. Since then, Po' Boys Creole Café has grown into a chain.
Calabrese currently oversees the catering side and although 70 percent of catering orders stick to Po' Boys standard menu - which includes traditional Creole fare like gumbo, jambalaya, red beans and rice and po' boy sandwiches - Calabrese has catered elaborate Italian dinners, cocktail parties and holiday dinners.


We've "stolen" a pizza recipe with ...

www.dougstephan.com [cached]

We've "stolen" a pizza recipe with shrimp, a spinach and cream cheese mixture, generously topped with provolone cheese from Carmen Calabrese, Po' Boys Creole Café's catering head. For something a bit less filling, try serving it as an appetizer or with less cream cheese and provolone.

About the chef: Carmen Calabrese and a high school buddy, Jon Sweede, had made a pact as teenagers to open a restaurant together.
...
Calabrese immediately resigned his position at Chili's as a general manager and joined the business venture. They opened their first 24-seat restaurant in Tallahassee, Florida in 1992, only blocks away from Florida State University. Since then, Po' Boys Creole Café has grown into a chain.
Calabrese currently oversees the catering side and although 70 percent of catering orders stick to Po' Boys standard menu - which includes traditional Creole fare like gumbo, jambalaya, red beans and rice and po' boy sandwiches - Calabrese has catered elaborate Italian dinners, cocktail parties featuring stuffed mushrooms, cheese and crab dip, and fresh shucked raw oysters, and holiday dinners such as deep-fried or Cajun-style turkeys and mashed potatoes.


We've "stolen" a pizza recipe with ...

www.supermarketguru.com [cached]

We've "stolen" a pizza recipe with shrimp, a spinach and cream cheese mixture, generously topped with provolone cheese from Carmen Calabrese, Po' Boys Creole Café's catering head. For something a bit less filling, try serving it as an appetizer or with less cream cheese and provolone.

About the chef: Carmen Calabrese and a high school buddy, Jon Sweede, had made a pact as teenagers to open a restaurant together.
...
Calabrese immediately resigned his position at Chili's as a general manager and joined the business venture. They opened their first 24-seat restaurant in Tallahassee, Florida in 1992, only blocks away from Florida State University. Since then, Po' Boys Creole Café has grown into a chain.
Calabrese currently oversees the catering side and although 70 percent of catering orders stick to Po' Boys standard menu - which includes traditional Creole fare like gumbo, jambalaya, red beans and rice and po' boy sandwiches - Calabrese has catered elaborate Italian dinners, cocktail parties featuring stuffed mushrooms, cheese and crab dip, and fresh shucked raw oysters, and holiday dinners such as deep-fried or Cajun-style turkeys and mashed potatoes.


We've "stolen" a pizza recipe with ...

www.supermarketguru.com [cached]

We've "stolen" a pizza recipe with shrimp, a spinach and cream cheese mixture, generously topped with provolone cheese from Carmen Calabrese, Po' Boys Creole Café's catering head. For something a bit less filling, try serving it as an appetizer or with less cream cheese and provolone.

About the chef: Carmen Calabrese and a high school buddy, Jon Sweede, had made a pact as teenagers to open a restaurant together.
...
Calabrese immediately resigned his position at Chili's as a general manager and joined the business venture. They opened their first 24-seat restaurant in Tallahassee, Florida in 1992, only blocks away from Florida State University. Since then, Po' Boys Creole Café has grown into a chain.
Calabrese currently oversees the catering side and although 70 percent of catering orders stick to Po' Boys standard menu - which includes traditional Creole fare like gumbo, jambalaya, red beans and rice and po' boy sandwiches - Calabrese has catered elaborate Italian dinners, cocktail parties featuring stuffed mushrooms, cheese and crab dip, and fresh shucked raw oysters, and holiday dinners such as deep-fried or Cajun-style turkeys and mashed potatoes.


We've "stolen" a pizza recipe with ...

www.supermarketguru.com [cached]

We've "stolen" a pizza recipe with shrimp, a spinach and cream cheese mixture, generously topped with provolone cheese from Carmen Calabrese, Po' Boys Creole Café's catering head. For something a bit less filling, try serving it as an appetizer or with less cream cheese and provolone.

About the chef: Carmen Calabrese and a high school buddy, Jon Sweede, had made a pact as teenagers to open a restaurant together.
...
Calabrese immediately resigned his position at Chili's as a general manager and joined the business venture. They opened their first 24-seat restaurant in Tallahassee, Florida in 1992, only blocks away from Florida State University. Since then, Po' Boys Creole Café has grown into a chain.
Calabrese currently oversees the catering side and although 70 percent of catering orders stick to Po' Boys standard menu - which includes traditional Creole fare like gumbo, jambalaya, red beans and rice and po' boy sandwiches - Calabrese has catered elaborate Italian dinners, cocktail parties featuring stuffed mushrooms, cheese and crab dip, and fresh shucked raw oysters, and holiday dinners such as deep-fried or Cajun-style turkeys and mashed potatoes.

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