Chef William “Bill” Thibodeaux, PhD
Bellsouth/Picou Endowed Associate Professor in Culinary Arts Undergraduate Program Coordinator
Bill joined the Chef John Folse Culinary Institute in 2004 and teaches courses ranging from restaurant design, facility layout and design, hospitality management and organizational leadership to quantitative and qualitative statistics. His credentials include a B.S in Culinary Arts, and Master degree in Higher Education and supervision and a research track Ph. D in Urban Studies and tourism under the instruction of many academic principals closely involved with the post-Katrina recovery of the city of New Orleans. In addition, he has over seven years of corporate multi-unit hospitality store development in five states and four countries, and fifteen years of restaurant ownership experience. An accomplished researcher, Bill has over twenty national and international academic publications in the field of hospitality involving researchers from Canada, England, Scotland, Ireland, Dubai, India, and Australia in addition to prominent national Hospitality institutions such as Cornell, Temple, California State, Penn State, and others. He is a member and publication peer reviewer for the International Council of Hospitality, Restaurant, and Institutional Education (ICHRIE), and its European counterpart EuroCHRIE, as well as a content reviewer for two top-tier publication. His current research involvement includes education in the field of hospitality, and hospitality linkages within tourism.
B.S. Culinary Arts, Nicholls State University
M.ed Higher Education Administration & Supervision, Nicholls State University
Ph. D. Urban Studies, University of New Orleans
7 years corporate multi-unit hospitality store development.
15 years restaurant ownership.
11 years teaching in higher education.
10 years international hospitality research.
Bellsouth/Picou Endowed Professorship Faculty of the Year, 2006