Octavio Mantila

Octavio Mantilla was born in Nicaragua and moved to New Orleans as a child. At sixteen, he got his first job in a restaurant and has worked his way through all the managerial levels. He earned a bachelor’s degree from Tulane University and an MBA from the University of New Orleans.  Octavio helped open Harrah’s Casino & Hotel in New Orleans and then worked in St. Louis as Harrah’s Director of Food Operations. He has opened numerous fine dining restaurants for Harrah’s nationwide.

Octavio returned to New Orleans to be reunited with his old friend Chef John Besh at The Besh Steakhouse at Harrah’s. Octavio joined John as a partner in The Besh Restaurant Group, combining his vast experience in restaurant operations with a passion for customer service. Since then, the Besh Restaurant Group has expanded to include restaurants such as August, Borgne, La Provence, Domenica, Lüke, Lüke San Antonio, Pizza Domenica, Johnny Sánchez Baltimore, Johnny Sánchez New Orleans, Shaya, Willa Jean, and a private event venue, Pigeon & Prince.

In March 2016, the Besh Restaurant Group announced the creation of Our House Hospitality, a hotel food and beverage operations management division. Our House Hospitality is responsible for the revitalization of the historic Pontchartrain Hotel which houses four food & beverage outlets including Silver Whistle Cafe, Hot Tin, Bayou Bar, and the Caribbean Room. OHH is partnering with Commune Hotels & Resorts to develop three culinary concepts within Thompson Nashville, which is slated to open in Fall 2016.