Meet the team
Matt Pace-Executive Chef
“Chef Matt Pace is a native New Orleanian and proud Creole chef with roots in the city going back to the 1700’s from both French settlers and native Choctaw ancestry. Having grown up on the traditional flavors and dishes of Louisiana and forging his culinary experience and appreciation through working in restaurants from a young age and being the chef and owner of Cafe Booqoo in Brooklyn where he received glowing reviews from the New York Times, The New Yorker, and other publications, was a brand ambassador for Southern Comfort and Tattoo Hot Sauce, as well as multiple television appearances, including beating Iron Chef Bobby Flay on his cooking competition show “Beat Bobby Flay”.
The concept behind Elysianne is a love letter to his hometown and a representation of Chef Matt’s DNA as a chef, where the goal is not only to create beautiful dishes and a fun dining experience for our guests, but also to elevate the cuisine of New Orleans and Louisiana as a whole to be better known and recognized on the world stage of cuisine. By making contemporary versions of classic dishes, updating lost recipes, and creating new ways to use the flavors and ingredients synonymous with Cajun and Creole cuisine, he wants to show diners outside of Louisiana and the US, that the rich tapestry of Cajun/ Creole cuisine, culture, history, and flavor, is more than just gumbo and jambalaya while also giving fellow Louisianians a real taste of home.”
Jocopo Gallori-Sommelier
Jacopo Gallori, originally from Florence, is a certified sommelier with over a decade of experience in the wine world. His journey began with a deep passion for Italian winemaking traditions, which he has combined with extensive knowledge of international wine regions. Over the years, he has cultivated a talent for selecting exceptional wines and creating pairings that highlight the harmony between flavors, always aiming to elevate the dining experience.
Now based in Amsterdam, Jacopo continues to explore the evolving world of wine, focusing on emerging trends and lesser-known producers. His philosophy is rooted in storytelling, believing that every bottle has a unique narrative to share. At the heart of his work is the desire to guide guests on a journey, connecting them to wines that inspire and complement the artistry of fine cuisine.
Andrew Vogt-Owner/GM
Andrew Vogt’s career trajectory is a fascinating blend of music, hospitality, and culinary passion. Once a DJ at some of New York City's most iconic clubs, Andrew developed a deep connection to the city’s vibrant nightlife and dynamic service culture. While immersed in this world, he discovered a newfound love for the food and hospitality industries, leading him to work in virtually every restaurant position—from server to bartender to cook. These hands-on experiences laid the foundation for his transition into management, both in New York and later in Amsterdam, where he honed his skills in overseeing operations and creating exceptional dining experiences.
In 2021 Andrew opened De Kleine Appel, a bustling NYC-inspired gastro pub that quickly earned a loyal following thanks to its inventive menu and welcoming atmosphere. After three successful years, he made the difficult decision to close the pub and shift his focus to his true passion: fine dining. This led to the creation of Elysianne, a Creole and Cajun-inspired restaurant that combines the bold flavors of the Gulf Coast with refined culinary techniques. With Elysianne, Andrew aims to offer a unique, elevated dining experience that showcases his deep love for Southern cuisine while honoring his commitment to craftsmanship and hospitality.