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Where the Locals Eat

Located at 857 Fulton Street, Restaurant Rebirth is the Warehouse District’s only destination for farm-to-table Cajun Creole cuisine. South Louisiana native Chef Ricky Cheramie creates food for the soul. We squeeze our own sugar cane juice for simple syrup, sugar cane vinaigrette, and creole mustard sugar cane glaze.


About Us

Executive Chef Ricky Cheramie

A native of Lafourche Parish, La., spent his formative years hunting and fishing in the bayous of Southern Louisiana. Many of those summers he was kept busy working in the family business, trawling for shrimp in the Gulf of Mexico. Inspired by his love of art and food, he decided to move to the city in pursuit of the culinary arts.

Chef Ricky honed his culinary skills in some of New Orleans' top restaurants including K-Paul's, Emerils, and Commander's Palace. He was also influenced by time spent cooking in Boston and Maine, including a stint at the renowned Grill 23.

His contemporary Creole cuisine style features a perfect balance of fresh flavors and world influences all while being strongly rooted in the Cajun cuisine and culture he grew up with. Chef Cheramie's food has received accolades from local food reviewers as well as national sources. It's a pleasure to find food as well crafted as this, even in a city well renowned for its food: New Orleans.


Operating Partner Manny Pineda

Manny Pineda grew up on his parent's farms in Nicaragua and was raised in New Orleans since the age of 4. Having been in the New Orleans restaurant scene for over 20 years, with many famous restaurants including Brennan's, Emeril's, and Rio Mar, he then took over as General Manager for Desi Vega's and Mr. John's Steak House. His background, both in the farming culture of Central America, as well as working in his family's Latin-American grocery store in New Orleans, inspired him to open a farm-to-table style restaurant with Chef Ricky. Manny mentors and educates his front of the house staff to ensure top notch service.  He also works with his bartenders to develop a seasonal cocktail list and works diligently to deliver an ever evolving wine list.  With all his knowledge and expertise, he focuses on giving his guests a unique and personal dining experience. 

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