Louisiana's Culinary Ambassador to the world

Born and raised in St. James Parish, Louisiana, Chef John Folse, CEC, is respected around the world as a leading authority on Cajun and Creole culture and cuisine. Folse grew up in a family of sugarcane farmers and great cooks, learning at a young age to utilize ingredients from the swamp floor pantry of south Louisiana’s Bayou Country.

Following the success of his Lafitte’s Landing Restaurant in Donaldsonville, Folse expanded into catering and manufacturing. Chef John Folse & Company is one of only a few chef-owned food manufacturing companies in the United States producing custom-manufactured foods. Folse has also branched into catering and events management which he houses at White Oak Plantation in Baton Rouge.

Chef John Folse has produced several cookbooks in his Cajun and Creole series. He hosts his own television cooking show, broadcast on public television stations, and his syndicated radio show Stirrin’ It Up! can be heard nationwide.

As a Certified Executive Chef, a member of the American Academy of Chefs and past president of the Research Chefs Association, Folse represents the finest in culinary professionalism and has received numerous awards.

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 November 2014 Folse and Tramonto opened their second joint venture, Seafood R’evolution, in Ridgeland, MS.

  • TGI Friday’s, Procurement Product Development Award, 1998
  • Research Chefs Association, “Pioneers in Culinology,” 1999
  • TGI Friday’s, “Food Vendor of the Year,” 2011
  • TGI Friday’s, “Purposeful Innovation Award,” 2012


Chef John Folse

Louisiana Restaurant Association, “Louisiana Restaurateur of the Year,” 1987
American Culinary Federation (ACF), “National Chef of the Year,”1990
Johnson & Wales University, Honorary Doctorate of Culinary Arts, 1992
American Culinary Federation, National President, 1994
Baltimore International Culinary College, Honorary Doctorate of Culinary Arts, 1995
Nation’s Restaurant News, “Profiles of Power,” 1995
Food Arts magazine, “Silver Spoon Award,” 1998
American Culinary Federation (ACF), Louisiana Chef’s Hall of Fame, 1999
Antonin Carême Medal, 2000
DiRōNA, Chairman, 2000 – 2001
RCA, Board of Directors, 2001
National Dairy Council, Chef’s Advisory Panel, 2004
RCA, President, 2005‐2007
National Restaurant Association Educational Foundation, College of Diplomates, 2006
Bocuse d’Or World Cuisine Contest, American Judge, 2007
Louisiana Governor’s Cultural Economic Development Arts Award, 2008
Southern Foodways Alliance, Lifetime Achievement Award, 2008
Baton Rouge Epicurean Society, Grace “Mama” Marino Lifetime Achievement Award, 2011
Nicholls State University, Honorary Doctorate of Commerce, 2011
BP’s Spirit of the Gulf Campaign Leader, London Olympics, August 2012
Louisiana Seafood Promotion & Marketing Board, Marketing Specialist 2008, Chairman 2013
Research Chefs Association, Lifetime Achievement Award, 2013
St. Joseph’s Cathedral Community Award, March 2014
Sister Dulce Foundation Board, current

Chef John Folse & Company

  • TGI Friday’s, Procurement Product Development Award, 1998
  • Research Chefs Association, “Pioneers in Culinology,” 1999
  • TGI Friday’s, “Food Vendor of the Year,” 2011
  • TGI Friday’s, “Purposeful Innovation Award,” 2012

Lafitte’s Landing

Nation’s Restaurant News, “Fine Dining Hall of Fame,” 1989
DiRōNA, Award of Excellence, 1996