About

Our Story

Boulon Brasserie, nestled in Tampa's esteemed Water Street District, embodies the essence of modern French American dining in a vibrant urban setting. Our concept, 'French by way of America,' celebrates the fusion of local flavors with timeless French culinary traditions. From our innovative menu crafted with seasonal ingredients to our warm hospitality, we strive to deliver an exceptional dining experience. Step into our elegant space, adorned with classic Parisian touches, and indulge in the joie de vivre as you savor exquisite cuisine and curated wines. At Boulon Brasserie, we invite you to enjoy lively energy, refined elegance, and laidback luxury, all in one unforgettable dining destination.

Our Team

Born in Puerto Rico, Carlos brings over 30 years of hospitality industry experience, Carlos is a dynamic leader who has an impressive career that spans high-volume, casual, and fine-dining restaurants in culinary hotspots such as Miami, Scottsdale, Orlando, and Indianapolis. Now, Carlos is excited to bring his leadership and passion for hospitality to our Tampa location.

Carlos Robles

General Manager

Born in Puerto Rico, Carlos brings over 30 years of hospitality industry experience, Carlos is a dynamic leader who has an impressive career that spans high-volume, casual, and fine-dining restaurants in culinary hotspots such as Miami, Scottsdale, Orlando, and Indianapolis. Now, Carlos is excited to bring his leadership and passion for hospitality to our Tampa location.

Leilani Jacobs

Bar Manager

Leilani Jacobs' hospitality journey began in her grandmother's restaurant, Comidas Criollas, in Las Piedras, Puerto Rico, where she developed an early appreciation for service, culture, and community. After graduating from university, she returned to her roots and launched her professional career with The Restaurant People, one of South Florida's leading hospitality groups.

Her career soon expanded beyond Florida, leading her to Pittsburgh, Pennsylvania, where she consulted on hospitality projects and worked alongside master distillers and brewers, deepening her expertise in beverage programs and regional spirits. Returning to Miami, Jacobs joined Juvia Group and collaborated with acclaimed chef Sunny Oh before moving to New York City to immerse herself in Manhattan's celebrated cocktail scene. There, she served as Bar Manager at Gramercy Tavern, the iconic restaurant founded by Danny Meyer.

Recognized for her contributions to the beverage industry, Jacobs has been featured in Food & Wine and invited to participate in programs with the James Beard Foundation's Platform series. Today, she brings her extensive experience as a mixologist and sommelier to Boulon Brasserie, where she curates innovative beverage offerings rooted in hospitality, craftsmanship, and a deep respect for culinary tradition.

Jacob Rios

Culinary Director

Jacob Rios, originally from Ponce, Puerto Rico, is a chef and culinary leader known for his creativity, integrity, and mentorship. Over the course of his career, he has worked with some of the nation's most respected brands, including Wolfgang Puck, Fulton's Crab House at Disney Springs, and Poogan's Hospitality Group in Charleston SC. He also held a leadership role at the B Resort located in Walt Disney World, where he oversaw multi-concept operations and guided high-performing teams. A graduate of Le Cordon Bleu College of Culinary Arts, Jacob has earned national recognition as a Food Network Chopped Champion and as a two-time winner of the American Culinary Federation's "Next Big Thing" competition. His culinary philosophy blends classic techniques with modern creativity, while honoring his Puerto Rican roots and embracing global influences.

At the heart of Jacob's leadership is a belief in honesty, respect, and integrity. He is dedicated to fostering kitchen cultures where teams feel valued, empowered, and inspired to deliver unforgettable guest experiences. His approach to food is equally thoughtful, emphasizing seasonality, sustainability, and the stories behind each dish. Outside of the kitchen, Jacob draws inspiration from his family, whose sacrifices and support continue to fuel his passion and work ethic. He cherishes time spent with his wife and children, and enjoys exploring new food cultures, traveling, and recalling the flavors of his childhood in Puerto Rico. For Jacob, food is more than sustenance — it is a way to connect people, celebrate heritage, and create lasting memories.

Heather Rivas

Director of Operations

Heather Rivas, an industry veteran with over 20 years of experience, now brings her notable leadership skills and innovative spirit to her role as Director of Operations at Next Level Brands. Her diverse journey through high-volume, casual, and fine-dining restaurants, including prestigious establishments in cities like New York City, Boston, Providence, and Savannah, has earned her recognition as a pivotal figure in the industry. Notable roles include General Manager positions at acclaimed restaurants such as Husk Savannah and Tiger Mama. Her recent success as General Manager at Boulon Brasserie and Bakery in Tampa led to her promotion within Next Level Brands, where she now oversees operational strategy for the company's diverse restaurant portfolio. Heather's vision is to create a synergistic environment across all establishments, empowering teams to deliver unparalleled dining experiences. Beyond operations, Heather is a certified sommelier and has received prestigious Wine Spectator Awards of Excellence for her wine lists. Her global travels and appreciation for diverse cultures enrich her approach to hospitality, evident in her contributions to events like the James Beard House Regional Spotlight dinner. Recently nominated for Businesswoman of the Year, Heather's passion for exploration and storytelling continues to inspire excellence in the hospitality industry.

Hab Hamde

Chef Emeritus

Habteab "Hab" Hamde, hailing from Eritrea, East Africa, developed his passion for cooking alongside his mother, savoring the joy food brings to people's lives. Encouraged by his supportive circle, he embarked on a culinary journey, briefly studying at the Swedish Culinary Institute in Sudan before settling in the United States in 1983. Although initially pursuing accounting at the University of South Florida, he swiftly returned to his culinary roots, joining the Hilton Hotel in Tampa in 1984 and advancing from line cook to banquet chef. His expertise flourished at Bern's Steak House in the mid-90s, where he rose to the roles of Chef de Cuisine and later Executive Chef, directing operations and menu innovation. Currently serving as Chef Emeritus at Next Level Brands after leading as Executive Chef of Boulon Brasserie, he brings over three decades of culinary mastery to the company. Chef Hab's culinary prowess has been showcased in numerous publications and national television programs, including Every Day with Rachael Ray, Food Network, The Cooking Channel, ABC's World News Tonight, and the Today Show, and he has had the privilege of cooking at the esteemed James Beard House on multiple occasions.

NEXT LEVEL BRANDS

The vision for Next Level Brands is to elevate the culinary landscape of Tampa Bay by creating a collection of highly exceptional dining experiences. Inspired by the culture of hospitality, concepts are warm and inviting gathering spaces with innovative cuisine and first-class service; where eating and drinking together is a way of bonding, building connections and making memorable experiences.

For more information, visit NXTLEVELBRANDS.COM