chef-john-folseChef John Folse
www.jfolse.com

Accomplishments

2013 Elected Chairman of Louisiana Seafood Promotion & Marketing Board.
2013 Ground breaking for new Culinary Arts building at Nicholls State University in Thibodaux, Louisiana.
2012 Restaurant R’evolution opened in the Royal Sonesta Hotel in New Orleans’ historic French Quarter.
2012 Chef Folse represented Louisiana and the Gulf Coast with BP’s Spirit of the Gulf campaign at the London Olympics.
2010 Chef John Folse announced partnership with Chef Rick Tramonto and formation of Home of the Range: Folse Tramonto Restaurant Development, LLC.
2009 Chef John Folse & Company published Hooks Lies & Alibis: Louisiana’s Authoritative collection of Game Fish & Seafood Cookery
2008 Grand opening to the manufacturing plant new expansion. DiRoNA Conference Chairman.
2007 Chef John Folse & Company published After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery. Served as the American Judge for the Bocuse d’Or World Cuisine Contest in Lyon, France.
2006 2nd term as President of Research Chefs Association.
2005 President of Research Chefs Association. Grand opening new USDA Manufacturing facility in Donaldsonville.
2004 Chef John Folse & Company Published The Encyclopedia of Cajun and Creole Cuisine.
2003 Invited to serve on American Cheese Society’s Cheese Advisory Panel
2003 Opened Petit Marché
2002 Opened Bittersweet Plantation Dairy
2001 Elected to RCA Board of Directors
2001 DiRoNa Chairman.
2001 Digi-Tek Productions, Audio & Video Recording Studio opens.
2000 DiRoNa Chairman.
2000 Chef John Folse & Company Publishing published first novel by Leo Honeycutt, Over the Edge, first children’s story by Michaela D. York, Mr. Oodle MaDoodle Discovers Today and Sr. Lillian McCormack’s memoirs, God Writes His Miracles for the Other Side of the Shadow.
1999 Opened former Donaldsonville home as Lafitte’s Landing Restaurant at Bittersweet Plantation offering fine dining and bed and breakfast accommodations.
1999 Chef John Folse & Company Publishing published sixth cookbook, Hot Beignets & Warm Boudoirs: A Collection of Recipes from Louisiana’s Bed & Breakfasts.
1999 DiRoNa Vice-Chairman Hosted DiRoNa Awards Conference in New Orleans.
1997 Chef John Folse & Company Publishing published fifth cookbook, Something Old & Something New, Louisiana Cooking With a Change of Heart.
1997 Chef John Folse & Company Publishing published fourth cookbook, Black Magic, 100 Years of Cast Iron Cooking.
1996 Chef John Folse & Company Publishing published third cookbook, Louisiana Sampler.
1996 Board Member, Distinguished Restaurants of North America, DiRoNa.
1996 Chef John Folse Culinary Institute issued Bachelor of Science in Culinary Arts.
1996 Stirrin’ It Up, The Best Tasting Show on Talk Radio aired on AM and FM stations in the South.
1995 Chairman of the Board, American Culinary Federation.
1994 Chef John Folse Culinary Institute at Nicholls State University, Thibodaux, Louisiana, opened.
1994 Opened Lafitte’s Landing East in Seoul, Korea.
1994 President of the American Culinary Federation.
1994 Chef John Folse & Company Publishing published second cookbook, Plantation Celebrations.
1993 “A Taste of Louisiana” became No. 1 on Louisiana Public Broadcasting.
1993 Vice President for the Central Region of the American Culinary Federation.
1992 Opened Lafitte’s Landing East in Taipei, Taiwan.
1992 Hosted “Cooking with Chef John Folse”, 204 (90-second) cooking spots, produced by ABC Television for national syndication.
1991 Opened first American Restaurant Bogota, Colombia, South America.
1990 Chef John Folse & Company Publishing published first cookbook, The Evolution of Cajun and Creole Cuisine.
1990 Hosted PBS series “A Taste of Louisiana with Chef John Folse & Company.”
1989 First non-Italian chef to create Vatican State Dinner and was honored by a private audience with Pope John Paul II.
1988 Opened first American restaurant on Soviet soil.
1988 Hosted first ever Soviet/American Culinary Exchange.
1987 Executive Chef of American Regional Restaurant, Hong Kong Hilton.
1986 Executive Chef of American Regional Restaurant, Fukuoka, Japan.
1986-present Executive Chef of The Crosby Celebrity Golf Tournament.
1984-present Founding officer, Baton Rouge Chef’s Classic.
1983-present Founding officer, Capital Chef’s Showcase for Cancer.
1983 Founding officer, American Culinary Federation of Greater Baton Rouge.
Awards:

Chef John Folse is the recipient of numerous culinary awards and recognitions. He has been honored by local, state and international governments for his continuing efforts to showcase America’s regional cooking around the world. One of the most prestigious acknowledgments of Chef Folse’s career was his selection as the commencement speaker for the 78th graduating class of Johnson & Wales University in May, 1992. Johnson & Wales is the hospitality industry’s largest university. On this occasion, Chef Folse was recognized with an honorary Doctor of Culinary Arts.

2013 Chosen as Chairman of Louisiana Seafood Board
2013 Awarded Lifetime Achievement Award from Research Chef’s Association
2012 TGI Friday’s Inc. Purposely Innovation Award
2011 TGI Friday’s Inc. Food Vendor of the Year Award
2008 Chef John Folse receives the Southern Foodways Alliance Lifetime Achievement Award.
2008 Governor’s Cultural Economic Development Arts Award.
2007 After the Hunt received Louisiana Literary Award by the Louisiana Library Association.
2006 Inducted into NRA’s College of Diplomates.
2000 Antonin Careme Medal.
1999 Inducted into The Acadiana Chapter of the American Culinary Federation and the Louisiana Chefs’ Hall of Fame for lifetime contributions to the promotion of Louisiana cuisine.
1998 Chef John Folse & Company named “Pioneers in Culinology” by the Research Chefs Association, due to the efforts of Chef Folse’s culinary research team.
1998 Awarded the “Silver Spoon Award” by Food Arts Magazine for a sterling performance and contributions to the food service industry.
1998 Chef John Folse & Company Manufacturing received T.G.I. Friday’s Inc. Procurement Product Development Award for assisting in the development of Friday’s Jack Daniels® Glaze.
1998 Carlson Hospitality Research & Development, New Product Development Award.
1996 Awarded Chairmen’s Medal of the American Academy of Chefs.
1996 Lafitte’s Landing inducted into Distinguished Restaurants of North America.
1996 Named as one of 50 men who changed foodservice in Nations Restaurant News’: Profiles of Power.
1996 January issue of TIME magazine featured Chef John Folse in a cover story on fat-free cooking.
1995 Doctorate of Foodservice, National Association of Food Equipment Manufacturers.
1995 Honorary Doctor of Culinary Arts, Baltimore International College.
1994 Distinguished Visiting Chef, Sullivan College, Louisville, Kentucky.
1992 Honorary Doctor of Culinary Arts, Johnson & Wales University and Commencement Speaker for the 78th commencement exercises.
1991 Inducted into The Order of the Golden Toque.
1990 Named “National Chef of the Year” by the American Culinary Federation.
1990 “Golden Mike Award” by the Louisiana Association of Broadcasters.
1989 Inducted into Nation’s Restaurant News’ Fine Dining Hall of Fame.
1989 Chamber of Commerce “Man of the Year” Award.
1988 Inducted into “The American Academy of Chefs.”
1988 Received “Medal of Honor” from the Government of the Soviet Union.
1988 Named “Louisiana’s Marketing Ambassador to the World” by Louisiana Sales and Marketing Executives.
1988 Named “Louisiana’s Culinary Ambassador to the World” by Louisiana Legislature.
1988 Listed in “Who’s Who in the South and Southwest.”
1987 Named “Louisiana Restaurateur of the Year”.
1987 Received “Salut Au Restaurateur” award from Florida State University.
1985 Named “Chef of the Year” by the ACF Greater Baton Rouge Chapter.

CHEF JOHN D. FOLSE, CEC, AAC

Chef John Folse, born in St. James Parish in 1946, learned early that the secrets of Cajun cooking lay in the unique ingredients of Louisiana’s swamp floor pantry. Folse seasoned these raw ingredients with his passion for Louisiana culture and cuisine, and from his cast iron pots emerged Chef John Folse & Company.

When Folse opened Lafitte’s Landing Restaurant in 1978 in Donaldsonville, he set out to market his restaurant by taking “a taste of Louisiana” worldwide. He introduced Louisiana’s indigenous cuisine to Japan in 1985, Beijing in 1986 and Hong Kong and Paris in 1987. In 1988, Folse made international headlines with the opening of “Lafitte’s Landing East” in Moscow during the Presidential Summit between Ronald Reagan and Mikhail Gorbachev. In 1989, Folse was the first non-Italian chef to create the Vatican State Dinner in Rome. Promotional restaurants also included London in 1991 and 1993, Bogota in 1991, Taipei in 1992 and 1994 and Seoul in 1994. In 1988, the Sales and Marketing Executives of Greater Baton Rouge named Folse “Marketer of the Year” and the Louisiana Legislature gave him the title of “Louisiana’s Culinary Ambassador to the World.”

The international success of Folse’s cornerstone property, Lafitte’s Landing Restaurant, spawned the incorporation of several other Chef John Folse & Company properties. White Oak Plantation in 1986 established Folse’s catering and events management division. Chef John Folse & Company Publishing, since 1989, has produced nine cookbooks in his Cajun and Creole series, plus a novel, two children’s books and a religious memoir by other authors. “A Taste of Louisiana” is Folse’s international television series produced by Louisiana Public Broadcasting since 1990. Chef John Folse & Company Manufacturing, since 1991, is one of the few chef-owned food manufacturing companies in America producing custom-manufactured foods for restaurants as well as retail and foodservice industries. In January 2005 a new USDA manufacturing plant opened in Donaldsonville, and in 2007 growing demands pushed the plant to expand. In 2008, Folse cut the ribbon of his expanded 68,000 square-foot food manufacturing plant.

The Chef John Folse Culinary Institute at Nicholls State University inThibodaux, La., opened in October 1994 and is dedicated to the preservation of Louisiana’s rich culinary and cultural heritage. In March 2013 ground breaking ceremonies were held at NSU on the site of the new culinary arts building, which is projected to open in Sept. 2014.

In August 1996, Folse began broadcasting his radio cooking talk show, “Stirrin’ It Up.” In 2001, “Stirrin’ It Up” expanded to a television cooking segment during the 5 p.m. newscast on WAFB-TV Channel 9 in Baton Rouge, La.

The bakery division was launched in 1996 to create specialty desserts, pastries and savories. In October 1998, a fire destroyed the 200-year-old Viala Plantation, which housed Lafitte’s Landing Restaurant, and in May 1999 Folse opened his former Donaldsonville home as Lafitte’s Landing Restaurant at Bittersweet Plantation offering fine dining and bed and breakfast accommodations. In the year 2000, Folse incorporated Digi-Tek Productions, a full service digital recording studio.

Folse has received numerous national and international accolades. In 1987, the Louisiana Restaurant Association named him “Louisiana Restaurateur of the Year.” In 1989, Nation’s Restaurant News inducted Lafitte’s Landing Restaurant into its “Fine Dining Hall of Fame.” In 1990, the American Culinary Federation (ACF) named Folse the “National Chef of the Year.” In 1992, Johnson & Wales University in Providence, R.I., recognized Folse with an Honorary Doctorate of Culinary Arts, as did Baltimore International Culinary College in 1995. In 1994, he assumed the role of national president of the American Culinary Federation, the largest organization of professional chefs in America. In 1995, Folse was one of 50 people recognized in Nation’s Restaurant News’ “Profiles of Power.” In 1996, Lafitte’s Landing Restaurant received the Award of Excellence from Distinguished Restaurants of North America. (Folse served two terms as DiRoNA Chairman.) In 1998, Chef John Folse & Company Manufacturing received TGI Friday’s Inc. Procurement Product Development Award for assisting in the development of Friday’s Jack Daniels© Glaze; in 2011, Folse received their “Food Vendor of the Year” Award; and in 2012, he received TGI Fridays Purposeful Innovation Award. In 1998, Food Arts magazine awarded Folse the “Silver Spoon Award” for his sterling performance and contributions to the food service industry. In 1999, the Research Chefs Association (RCA) named Chef John Folse & Company “Pioneers in Culinology” because of the efforts of Folse and his culinary research team. In 2001, Folse was elected to RCA’s Board of Directors and served as RCA president from 2005-2007. In 2006, Folse was inducted into National Restaurant Association Educational Foundation’s College of Diplomates.

In November 1999, the Acadiana Chapter of the American Culinary Federation inducted Folse into the Louisiana Chef’s Hall of Fame for his lifetime contributions to the promotion of Louisiana cuisine. Additionally, Folse received the Antonin Carême Medal in November 2000 and has served on the National Dairy Council Chef’s Advisory Panel. In 2007, Folse served as the American Judge for the Bocuse d’Or World Cuisine Contest in Lyon, France. In October 2008, Folse was awarded the Louisiana Governor’s Cultural Economic Development Arts Award and Southern Foodways Alliance Lifetime Achievement Award. In August 2011, Folse was honored with the Grace “Mama” Marino Lifetime Achievement Award by Baton Rouge Epicurean Society and in December he received an
Honorary Doctorate of Commerce from NSU. Currently, he serves as the Marketing Specialist and Chairman on the Louisiana Seafood Promotion & Marketing Board. He is also on the Sister Dulce Foundation Board.

In August 2010, Folse announced his partnership with Chef Rick Tramonto and the formation of Home on the Range: Folse Tramonto Restaurant Development, LLC. Their first joint venture, Restaurant R’evolution, opened in June of 2012 at 777 Bienville St. at the Royal Sonesta Hotel in New Orleans. Restaurant R’evolution offers modern, imaginative reinterpretations of classic Cajun and Creole cuisine.

In August 2012, Folse was honored to represent Louisiana and the Gulf Coast with BP’s Spirit of the Gulf campaign at the London Olympics. He led a group of eight Gulf region chefs who prepared and served seafood dishes to guests at USA House.

In spring 2013 Folse received the Lifetime Achievement Award from Research Chefs Association.

More than thirty years of culinary excellence later, Folse is still adding ingredients to the corporate gumbo he calls Chef John Folse & Company, which is as diverse as the Louisiana landscape, and he would not want it any other way.