Our Founders

In the early 1980s, entrepreneurs Bob Kirchoff and Phil Barbaree launched what would become one of Louisiana’s most successful restaurant groups, starting with Superior Grill, a Tex-Mex concept that would define their early success. What began as a single location in Shreveport quickly gained a reputation for exceptional cuisine, leading to their expansion into Baton Rouge in 1991.

The business partners strategically grew their restaurant portfolio across Louisiana, with Kirchoff overseeing operations from Baton Rouge while Barbaree maintained roots in Shreveport. Their expansion into New Orleans in the late 1990s proved particularly successful, with their location on the corner of St. Charles and Napoleon Avenues, demonstrating their culinary versatility by launching Superior Seafood, a French-style brasserie, adapting to local tastes while maintaining their core commitment to quality. It has established itself as a neighborhood institution.

Four decades since their first venture, Kirchoff and Barbaree’s Superior Restaurant Group has grown to encompass seven successful establishments across Louisiana. Their enduring partnership and focus on consistent quality have created a lasting legacy in Louisiana’s vibrant culinary landscape.