Dinner: Sun-Thur 5-10 | Fri-Sat 5-11
First “Alexa” joke is free. After that, she’ll charge you.
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!
Kris Allen was born and raised in Southwest Louisiana. As a child, Allen worked on a boat with his father, a professional shrimper and fisherman out of the port of Delcambre. He spent as much time in the kitchen with his grandmother Cynthia, absorbing the traditions and techniques of Louisiana cuisine. From a very young age, Kris’ approach to food was shaped by this first-hand knowledge of the bounty of the Gulf Coast, as well as the time-tested food-ways of the region.
Although Allen has some culinary school education, most of his fundamental training was under the tutelage of Chef Scott Boswell. Kris proved his value in Boswell’s kitchen at the Rainbow Ranch Resort in Big Sky, Montana, and so was offered the opportunity to join the opening crew at Stella in New Orleans. For several years, Stella was one of the most highly regarded dining rooms in the city, and Allen worked his way from station to station, learning as he went. After his tenure at Stella, Kris went on to spend time on the lines at Herbsaint and G.W. Fin’s, as well as serving as sous-chef at the Bombay Club.
In 2011, Allen was chosen as executive chef at the French Quarter Louisiana Kitchen in Chicago. Under Allen’s leadership, the restaurant won accolades from the Chicago Daily Heraldn and the Sun Times. Over his two year tenure, Allen honed the leadership skills and the reputation for excellence and attention to detail that are his hallmark to this day.
Upon returning home to Lafayette in 2013, Allen worked as the executive chef at the Saint Street Inn, helping to hone that beloved local institution’s approach to seasonal and local ingredients. A year later, he came into the kitchen at Pamplona, rapidly climbing to the executive position at this highly acclaimed tapas restaurant. Under his leadership, Pamplona has become more popular and well regarded than ever.
Accolades: 1st Place Best Gumbo category at Black Pot Festival and Cook Off in 2017.
