Executive Chef Phillip Todd

Phillip Todd is the Executive Chef of The Bombay Club. He was born and raised in Indiana. After serving 8 years of his adult life in the U.S. Army, Phillip made the move to New Orleans to pursue his dream of attending culinary school in 2004. He started off his career with an apprenticeship at Martinique Bistro in 2006 and was classically trained in French and modern French bistro cuisine during his time there.

After six full years at Martinique, Phillip left to help out the newly opened Restaurant R’evolution. There, he honed his skills in modern upscale dining, while also learning about classic Creole, Cajun and southern Louisiana cuisine. He attributes much of his knowledge to prominent Chefs Chris Lusk & Jana Billiot.

After gaining a few more years of culinary experience, Todd was ready to move onto The Bombay Club, where he has steadily worked his way up from Sous Chef to his current position of Executive Chef. His menu showcases locally sourced seafood, meat & produce, prepared with a combination of classic European and traditional Louisiana/Creole flare -- and a modern twist.

Bar Manager Blake Kaiser

Martini Bar New Orleans

Blake Kaiser oversees the bar program at the Bombay Club and Martini Bar in the French Quarter with an extensive selection of single malt scotches, ports, reserved bourbons, and even premium cigars. Blake, most recently with Kingfish Restaurant, brings with him years of experience and expertise on spirits and cocktails. He directed the bar program at Commander's Palace, and garnered a following at Brennan's, Mr. B's Bistro, and Luke. He's also been in national demand—with offers and appearances in New York and Miami.

In 2012, he joined the very short and impressive list of New Orleanians to successfully complete the highest level of the rigorous Beverage Alcohol Resource 5-day course—the world's most influential and prestigious spirits education certification in existence. The class only admits 50 students once a year from all over the world.

For the past five years, he's been a continuous supporter and contributing member of the Museum of the American Cocktail. He has showcased his skills at the Manhattan Cocktail Classic and the internationally renowned, locally produced, Tales of the Cocktail.