A native of New Orleans, Roger Eyles was born into a family of restaurant enthusiasts, inspiring his passion for the hospitality industry and drive to stay at the forefront of industry trends. Eyles learned the fundamentals of professional hospitality while working at the French Quarter’s iconic Brennan’s Restaurant. In 2011, Eyles relocated to New York City to work for Major Food Group at Torrisi Restaurant, a Michelin Star award winner. Eyles was then part of the opening service team of MFG’s second restaurant venture, Parm. Missing the vibrant New Orleans culture, Eyles returned to New Orleans in 2012 and began work as part of the management team of LeBlanc & Smith’s new restaurant, Sainte Marie Brasserie. Soon thereafter, Eyles served as general manager to the upscale French bistro, Meauxbar and the coastal-fare Cavan located in a historic mansion on Magazine Street. In 2016, Eyles was honored by Zagat Magazine as a “30 Under 30” in an article entitled Rockstars Re-defining the Industry. Before joining the team at Mister Mao, Eyles spent a four year tenure as part of the management team at the James Beard Award winning Shaya Restaurant. His eye for detail and affinity for the finer things in life are abundantly present in Mister Mao’s lively atmosphere and unique service style.