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Company Profile and Founder Bios
New Orleans, Louisiana -- In 1990, three energetic and creative chefs, Hans Limburg, Gary Darling and Greg Reggio, joined together to form an experienced culinary and restaurant development team. The company's mission was clear: To develop and operate unique restaurant concepts and to provide a wide array of consulting services to the industry. This trio of friends and seasoned restaurant professionals named their partnership Taste Buds, Incorporated. One of their first conceptions was a casual, contemporary restaurant devoted to the wonderful world of pasta. They designed a menu of dishes that represented cuisines of the world, and dubbed the restaurant Semolina, Original International Pastas. The first location, in Covington, Louisiana, near New Orleans, opened August 8, 1991.
In 1994, Semolina received national recognition from respected industry publication Restaurants and Institutions and was named "Hot Concept" in a special report by Nation's Restaurant News. The Louisiana Restaurant Association named the Taste Buds "Restaurateurs of the Year" in 1994. The trio has also been honored as finalists in the prestigious "Entrepreneur of the Year" awards founded by Ernst and Young. Semolina has been continuously voted "Best Pasta Restaurant" by New Orleans Magazine from 1992-1998.
The Buds next creation was Zea. In June 1997, Zea Cafe opened featuring an eclectic menu abundant with succulent roasted meats from the rotisserie. Most salads, sandwiches and other entree selections contain ingredients which have been prepared on the rotisserie. The second location, Zea Rotisserie & Brewery includes handcrafted microbrewed beers and soft drinks. A wood-burning grill has been incorporated into the new design and accommodates an evolving menu. The newest restaurant, Zea Rostisserie & Grill, opened late summer 2001 in Lafayette, Louisiana.
ACCOLADES
Best New Restaurant -- Gambit Magazine Readers Poll
Best New Restaurant -- New Orleans Magazine
3rd Best Place for Salads -- Gambit Magazine
2nd Best Date Restaurant -- Gambit Magazine Readers Poll
MENU AWARDS
Spinach Salad w/Pepper Jelly Vinaigrette -- La. Gold Culinary Classic, Gold Medal & Best of Show
Thai Ribs -- La Gold Culinary Classic, Silver Medal
Potato Pecan Bread Pudding -- Asset Foundation Cook-off, Best Dessert
Twice-Cooked Crispy Duck -- Asset Foundation Cook-off, 1st place
Maple Leaf Farms -- Restaurant of the Year, 2001
The Buds
Hans Limburg is of Dutch descent. He was born in Indonesia, grew up in Holland, and moved to the United States when he was sixteen. This multicultural influence provided a professional strength that he carried with him to fine restaurants in New Orleans, Baton Rouge, Los Angeles and Lake Tahoe. At Harrah's Lake Tahoe he was executive chef, in charge of seven award-winning restaurants. Limburg is also an active member of the Research Chefs Association. Hans lives in New Orleans with his wife, Alicia, a native of Alexandria, Louisiana.
Greg Reggio is a native of New Orleans who began his career in the industry as an apprentice under Warren LeRuth in New Orleans. He started as a chef, and then his management and training skills led to the position of Director of Training for all Copeland's restaurants. For his formal education, Reggio attended the University of New Orleans School of Hotel, Restaurant and Tourism as well as an affiliate school of the American Culinary Federation. On the practical side, he trained under such experts as Gary Darling and Beany McGregor to hone his culinary skills. Reggio serves as a director on the Board of the Louisiana Restaurant Association. He is also the Louisiana Restaurant Association - New Orleans Chapter President 2007. Greg and his family live in suburban New Orleans.
Gary Darling came to Louisiana from Los Angeles in the late seventies after extensive travel honing his talents in Europe, Mexico and the United States. He opened his own restaurant, Cafe Rani, in Covington, Louisiana attracting critical acclaim.
In 1983 Gary was tapped by his mentor, Chef Warren LeRuth, as consulting chef for restaurateur Al Copeland for development of Copelands Cajun American Cafe.
He was directly involved as the company grew rapidly from a single New Orleans location to a chain in cities across the United States. In addition, Gary was responsible for product development as Vice President of R&D charged with leading the company's diversification into foodservice manufacturing. Darling served as president of the New Orleans Chef's Association from 1980 to 1982. As head instructor and director of the Associations apprenticeship program, he transitioned the program from a simple cooking program to an academic culinary curriculum. With assistance from the University of New Orleans School of Hotel, Restaurant and Tourism and the American Culinary Federation Guidelines, the program has graduated many successful culinarians. In 1983, Darling was named New Orleans' Chef of the Year. He is also an active member of the Research Chefs Association. Gary lives in Covington with his wife Angele, a New Orleans native, and their four children.