To Top

Community Highlights: Meet Chef Ricky of Bmore Nola

Today we’d like to introduce you to Chef Ricky.

Hi Chef, so excited to have you on the platform. So before we get into questions about your work life, maybe you can bring our readers up to speed on your story and how you got to where you are today.
Cooking was always a hobby. I decided to have entrepreneurial visions far outside the hobby realm. This year we did the Afram and finalized opening a carry-out called Bmore Nola last month. It’s an infusion between two cities, Baltimore and New Orleans. First discussed this vision with an associate who was from New Orleans. After putting together the pieces me and Kevanna Gilmore finalized the concept and made it a reality

Alright, so let’s dig a little deeper into the story – has it been an easy path overall, and if not, what were the challenges you’ve had to overcome?
It has not been a smooth road. We first came up with the original concept in 2021, but I was falsely arrested, and it was not until I was found not guilty by the end of 2021 that I had to come back home and figure out how to get the brand back on its feet. So we did a few city events like the Afram and caught the attention of other outlets, and the momentum started to get back in our favor, we reached back out to Kevanna about getting the concept back on track, and we kept moving.

We’ve been impressed with Bmore Nola, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
Bmore Nola is a Baltimore, New Orleans blend of flavors, styles, and personalities. It was created by chef Ricky and chef Kay. We specialize in our flavorful menu, which ranges from gumbo to a popular brunch item like shrimp and grits. We pride ourselves in using fresh ingredients like live blue crab for the gumbo or fresh salmon filet being cut daily. We are proud of the range of flavors and our excellent customer service. Chef Kay from New Orleans brings authentic southern recipes that have been passed down through generations. We offer catering services, along with being open Tuesday through Sunday.

Have you learned any exciting or essential lessons due to the Covid-19 Crisis?
Covid showed us how to plan appropriately. You don’t know what might happen, and I think it reminded us of that.


  • $8 gumbo bowls are the house signature
  • $12 chef Ricky wicked wings

Contact Info:

Image Credits
Zach Braxton Keith Johnson Kevanna gilmore

Suggest a Story: VoyageBaltimore is built on recommendations from the community; it’s how we uncover hidden gems, so if you or someone you know deserves recognition please let us know here.

Leave a Reply

Your email address will not be published. Required fields are marked *

More in Local Stories