James is a former journalist in New Orleans, having worked for many years as an editor at The Times-Picayune. He was on the newspaper’s staff that won two Pulitzer Prizes in 2006. He has also published stories in magazines including 64 Parishes and Preservation in Print. 

 He moonlights as a professional competitive eater (formerly the No. 4 oyster eater in the International Federation of Competitive Eating — 15 dozen oysters in 8 minutes) and as an actor, with credits including “NCIS: New Orleans,” “Treme,” and “America’s Most Wanted.” He received his bachelor’s degree in English from the University of the South in Sewanee, Tennessee. (james.karst@crcl.org) 

Justin Kennedy is the General Manager and Head Chef of Parkway Bakery and Tavern

Mark Latter is the current Chair of the Louisiana Restaurant Assocation and owner Latter Hospitality. 

Latter Hospitality blends classic cuisine with a modern southern taste in a welcoming atmosphere.

Stella Chase Reese, Leah and Edgar’s eldest living daughter runs the day-to-day operations of Dooky Chase Restaurant alongside multiple generations of her family.

 Along with his mother, Klara Cvitanovich, Tommy owns and operates Drago's Seafood Restaurant, with locations in Metairie, LA; New Orleans, LA; Lafayette, LA; and Jackson, MS. The New Orleans location is currently the highest-grossing and most profitable restaurant in the Hilton chain worldwide.

Tommy holds board positions with the National Restaurant Association, Louisiana Restaurant Association, Louisiana Hospitality Foundation, and Restaurants Canada (formerly CRFA). He is widely regarded as an industry leader and advocate for both the seafood and restaurant industries nationwide. Tommy is most recognized not only for inventing "The Single Best Bite of Food in New Orleans," but also for serving countless free, hot meals to communities most in need following natural disasters. He was named 2017 Restauranteur of the Year by the Louisiana Restuarant Association.

Tony Rodrige has served as the Corporate Chef at Acme Oyster House since 2019. in the position of Food & Beverage Director.  He has been in the restaurant industry since 2010, but before that he worked every possible position inside a restaurant. 

After attending culinary school, he worked in the kitchens of Austin’s Steakhouse and Mizado’s before becoming the executive chef of Bayou Oaks Golf Course.

Tony enjoys spending time with family, his wife Christina, and cooking in the Minnie Mouse kitchen with his two-year-old Valentina!

LRA's Managing Director of Government Affairs.

 Will has been a key advocate for Louisiana’s restaurant and hospitality industry, leveraging his experience as an attorney and lobbyist to represent our members at the state capitol, local city councils, and beyond.