Staff

Gabe Toups was born and raised in Lafayette, Louisiana.  He grew up with a passion for food and a love for life.  His first experience in this industry was working in a butcher shop as a young man.  There he learned how to make Cajun dishes from scratch such as boudin.  He later moved on to work in his grandfather restaurant, Remy’s.  Gabe then had the opportunity to work with Master Chef, Gilbert Decourt, who was very influential in his culinary career.  Gabe learned that food is something to respect and enjoy.  From him, Gabe’s knowledge and love for food grew.  It was this experience that led Gabe into his culinary career.  He enlisted in the National Guard in 1995 and began Delgado’s culinary program in New Orlean’s, Louisiana in 1996.  This culinary program required classroom work along with working 6000 hours in restaurants under experienced chef’s.  Gabe fulfilled those hours working at Charley G’s Seafood Grill and The Steak Knife.  This is also where Gabe met his wife, Tami, who he married in May of 1999.  After graduating from Delgado with an Applied Science degree, he accepted a position as Sous Chef at Metro Bistro.  Within a year he was the Executive Chef.  About a year later Gabe received a call from Chef Gunter Preuss, owner of Broussard’s in the French Quarter.  Chef Gunter was ready to hand his kitchen over to another chef.  And at age 24 Gabe was given the opportunity to be the Executive Chef of Broussard’s, one of the most prestigious restaurants in New Orleans.  Gabe had been married to his wife, Tami, for several years and they decided to start their family.  Realizing he worked six or seven days a week and 12 hour shifts, Gabe wanted a job with more family friendly hours.  Having family in Atlanta and Birmingham, they moved to Carrollton, Georgia in May of 2002.  After interviewing with places like Reynolds Plantation and the Ritz Carlton, Gabe accepted a job with Gumbeaux’s and worked with them till June of 2006.  At this time Gabe felt led to fulfill his dream of opening his own restaurant.  So on November 14, 2006 Gabe’s Downtown Louisiana Bistro opened for business.  Gabe has worked as Executive Chef/Owner alongside his wife, Tami.  He enjoys mountain biking, watching documentaries, and playing Xbox.  He also enjoys watching the Saints play on Sunday’s after church with their three children Victoria, Gabe, and Emma.

Tami Toups was born and raised in Metairie, Louisiana.  She began working in the restaurant industry summer of 1994 at the The Bagel Factory.  She moved on to hosting at Ruby Tuesday’s while attending Louisiana State University in 1995.  After a year she moved home to attend massage therapy school and began working at Charley G’s Seafood Grill as a hostess.   Tami then realized her love for the industry and transferred to The University of New Orleans to study Hotel, Restaurant, and Tourism.  She learned all different faucets of the business working for Charley G’s Seafood Grill from hosting, serving, training team, business administration, Catering Coordinator, and Front House Manager.  This is also where she met her husband, Gabe, whom she married in May of 1999.  Tami moved to Carrollton, Georgia in May of 2002 and became a stay at home mom.  She enjoyed her time with her family for several years.  She then felt led to support her husband and pursue their dream of opening their own restaurant.  So on November 14, 2006, Gabe’s Downtown Louisiana Bistro opened its doors.  Tami ran this business as General Manager/Owner for four years.  She has recently pulled herself out of the daily on site responsibilities after giving birth to their third child.  She is still involved with running the business through the team she hired to take her place.  Tami loves being at home again with her family.  She also loves to read, run, and pray.  Like Gabe, she loves watching the Saints play on Sunday’s after church with their three children Victoria, Gabe, and Emma.

Name: Joey Jackson
Position: Sous Chef

Birthday: January 3

Bio: Joey was born and raised in Douglasville. He began working for Gabe as a line cook and has since moved his way up to Gabe’s right hand man. Joey has two little boys and loves spending every extra minute playing with them. He also enjoys fishing, hunting, and playing bass in his church’s praise and worship band.

Name: Michael Paul Moore
Position: Sous Chef

Birthday: April 15

Bio: Michael Paul recently graduated in December of 2011 from the Art Institute of Atlanta. He aspires to one day be a traveling chef so he can experience all the world has to offer. He loves watching FSU and the Saints sipping on his favorite drink, scotch.

Name: Blake Pittman

Position: Restaurant Manager

Bio: Blake was raised in Douglas County and graduated from Lithia Springs High School.  He began working as a server for Gabe’s Downtown when the restaurant opened in 2006.  Blake also serves as a non-commissioned officer with the Georgia Army National Guard and deployed in support of Operation Iraqi Freedom and Operation New Dawn from 2010 – 2011.

Name: Tamara Watts
Position: Server
Birthday: May 13
Bio: Tamara is a freshman at the University of West Georgia and one day hopes to open a restaurant as successful as Gabe’s.