General Manager Allen Courteau Jr. first worked in this building in the early 1990s as a dishwasher, when the restaurant was known as Il Giardino, and he has watched the institution evolve. "We've tried to elevate the expectations of people when they come in," he says. "Chef Brian Berry is a graduate of the prestigious Chef John Folse Culinary Institute, and Todd's flair is what attracts people into Aficionados."
Asst.General Manager Rebecca Gale has worked for Cafe Milano since 2002. She started her career as a server for nearly two years until promoted. "Working in the service industry for almost 12 years has taught me to always expect the unexpected and there is never a dull moment. Our creative and intrguing staff works hard as a team to ensure our guests have an eventful experience."
Aficionados Manager Amanda Henderson is currently pursuing a business degree at Nicholls State University. She started working as a server for Cafe Milano in 2003. Her bartending career began at Aficionados about four months later and she was promoted in November of 2004. "Our great staff and faithful customers make this a pleasant work environment. We have a combination of wonderful food with a splash of elegance and a twist of southern hospitality."

Chef Brian Berry, after working at several restaurants in his hometown of Thibodaux, Louisiana, earned a degree in Culinary Arts from the Chef John Folse Culinary Institute at Nicholls State University in 1999. While in school, he was accredited for his research used in Chef John Folse's book Hot Beignets & Warm Boudoirs. Thereafter, he completed an externship at South Sea's Resort on Captiva Island, Florida. Upon his return to Louisiana, he went back to work in several local restaurants, including the world famous, Commander's Place in New Orleans. Now with 14 years of fine dining experience under his belt, he is happy to be the Chef here at Cafe Milano, where he has worked for nearly 7 years. Chef Brian notes, “I am surrounded by a group of very talented chefs and co-workers. We all work together to produce a cuisine that not only holds true to the Italian motif of the restaurant but quite often recognizes our classical French and rustic Cajun roots.”