Marie Hasney - President

In 1976, Marie Hasney entered the world of catering by opening her own business and has been a major caterer since.  She went to work for Chef Paul Prudhomme in 1996 and helped build K-Paul’s Catering Expedition.  In the position of Director of Catering and Sales, she was recognized nationally as one of the top three caterers in 1999 and 2000.  After elevating K-Paul's to new heights, in 2001 Marie formed The Catering Connection Unlimited and seized opportunities for consulting, working as a liaison between planners and caterers locally, nationally and abroad. Planners that have worked with her know that her dedication to perfection consistently results in successful events and her consulting contracts elevate caterers to the highest level of the profession.  Marie worked with PGI New Orleans extensively and coordinated food and beverage service for their Super Bowl events from 2002 through 2006.  She planned events for Smoothie King Corporation and the American Society of Gastrointestinal Endoscopy.  In December 2002, Marie was recognized for excellence and won the award for The Best Catered Event of the Year from the National Association of Catering Executives.  She was celebrated again in June 2004 by The New Orleans Chapter of Meeting Professionals, winning the International Supplier of the Year Award.

Just months after Hurricane Katrina when there was a void of active quality caterers, Marie opened Fleur de Lis New Orleans Cuisine as a sister company to The Catering Connection Unlimited.  Employing the same demanding approach and accepting nothing less than excellence, Fleur de Lis New Orleans Cuisine has flourished and is a preferred caterer of the Musee Conti Wax Museum, Mardi Gras World, Tulane University and many prominent New Orleans event venues.  Fleur de Lis New Orleans Cuisine was voted one of the best caterers in New Orleans by City Business Magazine in 2008 and provides mobile catering for Shell's New Orleans Jass & Hertitage Festival VIP Lounge and Hospitality Tent.

Jewel Robinson - Executive Chef

Jewel Robinson’s love of cooking has its roots in the passion for good food that is at the heart of her Creole heritage.  That passion inspired her to hone her talent in the Big Apple, where she eventually worked alongside superstar chefs Mario Batali and Tyler Florence.  Chef Robinson realized a dream in 1990 by opening her own catering business in NYC, Catering By Jewel.  She conducted private catering events for stars such as Jennifer Lopez, Marc Anthony and Kanye West.  She served as the personal chef for former New York Knicks stand-out Latrell Sprewell.  As word of her talent and creativity spread, Essence Magazine sought her expertise in providing first-rate food and service for celebrity cover models Janet Jackson, Queen Latifah and Angela Bassett during cover shoots.

In 2007, she relocated to Baton Rouge and her Creole roots, promptly winning accolades such as the Best of Brunch Award at the Southern Breeze Wine and Culinary Festival.  She penned a feature article in House and Home Magazine(Oct 2007) entitled “Fruit of the Bayou”, she was acclaimed in the publication In Register and, appeared in a cooking segment on Baton Rouge’s WBRZ News.  Professionally, Chef Robinson continues to strive for culinary excellence.  She recently worked with Iron Chef John Besh and Chef Nealy at the Country Club of Louisiana benefit for St. Jude Children’s Research Hospital.  She served as Executive Chef of Bistro 225 at the exclusive Radisson Hotel in Baton Rouge, where she developed an exceptional menu that featured Modern American cuisine with an emphasis on from scratch preparation.  While Chef Robinson enjoys the challenges of a restaurant, catering remains her first love.  Her desire to orchestrate larger, more creative and elegant events led her to her current position of Executive Chef at Fleur de Lis New Orleans Cuisine.