Introduction
One casual conversation with a friend sparked the journey that led to Neauxstalgia Bar & Grille. I had mentioned wanting to open a business, and he connected me with a restaurant owner seeking a partner. After visiting, I decided to pass on that opportunity. Just days later, while apartment hunting, my friend came across a restaurant space for lease. The idea stuck with me, and I realized it was time to take a leap of faith. That decision became the foundation of Neauxstalgia Bar & Grille.
Before stepping into hospitality, I spent 16 years in the IT and financial sectors, where I developed a strong background in strategy, data analysis, and technology-driven solutions. I now bring that experience into the restaurant industry—combining structure, innovation, and creativity with a deep passion for community, food, and culture.
At Neauxstalgia, my goal is simple: to create a space that feels like home while celebrating the flavors and vibes that make New Orleans unique.
— Jo’Ron Ray
Founder - ceo
My Story, My Glory
Chef Julius Mosely
My name is Julius Mosley, and I’ve been cooking for over twenty years. Cooking wasn’t always part of my plan—in fact, it became my passion in a place I never expected.
I grew up in Algiers, during a time when the streets were filled with drugs and crime. Back then, it seemed like everyone was hustling, and I ended up caught in that same cycle. As a first-time offender, I was sentenced to 10 years in federal prison for selling drugs. I went in at 19 years old and came home at 30. They showed no mercy, but what I found inside changed my life forever.
In prison, I started cooking—feeding over 2,200 inmates every day. That kitchen gave me purpose, and it’s where I discovered my true passion. During that time, I earned my GED and even a degree in culinary arts. Cooking became more than a skill—it became my redemption. Since my release in 2008, I’ve spent the last 18 years cooking and managing in restaurants, never once returning to the streets or getting into trouble again. My journey hasn’t been easy, but it’s proof that even in the darkest places, you can find light.
I grew up in Algiers, during a time when the streets were filled with drugs and crime. Back then, it seemed like everyone was hustling, and I ended up caught in that same cycle. As a first-time offender, I was sentenced to 10 years in federal prison for selling drugs. I went in at 19 years old and came home at 30. They showed no mercy, but what I found inside changed my life forever.
In prison, I started cooking—feeding over 2,200 inmates every day. That kitchen gave me purpose, and it’s where I discovered my true passion. During that time, I earned my GED and even a degree in culinary arts. Cooking became more than a skill—it became my redemption. Since my release in 2008, I’ve spent the last 18 years cooking and managing in restaurants, never once returning to the streets or getting into trouble again. My journey hasn’t been easy, but it’s proof that even in the darkest places, you can find light.