We’re always looking for great employees. Download the application below, fill it out, and bring it by our restaurant between 2:00 – 5:00 Tuesday through Friday or submit via email to philippe@pamplonatapas.com
Tuesday to Thursday 5-9
Friday & Saturday 5-10
Bar opens at 4 pm daily
Happy Hour 4-6 Tuesday Through Saturday
Brett joined our team in 2018. Brett likes bitter drinks, cats and collecting scars on his face. He’s from Wisconsin- come in and ask him to pronounce ‘bag’. It’s worth a giggle.
Philippe joined Team Pamplona in 2014. He holds a Masters of Architecture from the University of Louisiana at Lafayette (2013) and Sommelier Certification from the Court of Master Sommeliers (2016). After getting his start in restaurants under Anthony Toups, son of legendary Louisiana Chef Alzina Toups, Philippe went on to work for Paula Deen at The Lady and Sons in Savannah, Georgia (2003). He became bar manager of Juniper in Mandeville, LA in 2005. In 2007, Philippe moved to Lafayette and became head bartender at Phares’. In 2012, he opened the bar program at Hurricane Hole in Grand Isle.
Philippe is the driving force behind Miracle Pop Up at Pamplona. He is also the creative force behind Nightmare Pop Up on Jefferson, and for Absinthe Party Pop Ups.
Obsessed with tiki drinks, clarified milk punches, rare spirits and syrups, Philippe is constantly looking for ways to use traditional techniques in new and innovative ways. Try an ‘Elizabeth Taylor’, ‘Por Mi Amante’, or ‘RedRum’ and you’ll see what we mean!