CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

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CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

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Chef Jana Billiot

Title: Instructor
Department: Chef John Folse Culinary Institute
Email: jana.billiot@nicholls.edu

Previously the Chef de Cuisine for Restaurant R’evolution, she oversaw menu execution and kitchen operations while developing seasonal offerings and specialty dishes. Billiot has been recognized as one of the Louisiana Cookin’ 2019 Chefs to Watch and has won the 2018 New Orleans Wine & Food Experience “Best In Show” Fleur de Lis Culinary Award for the Savory category and the Fleur de Lis “Silver” Culinary Award for the Meat/Poultry category in 2017. Prior to being the Chef de Cuisine, Billiot served as Restaurant R’evolution’s executive sous chef.

Billiot joined Restaurant R’evolution during its conceptual stage, even before it opened its doors in 2012, closely assisting in menu development alongside managing partners and executive chefs Folse and Rick Tramonto. Restaurant R’evolution, which evolves the food of the “seven nations” that formed Louisiana’s culture and cuisine, has quickly risen to prominence throughout the fine-dining scene of the greater New Orleans area, the United States and across the globe.

Billiot, a Louisiana native of Johnson Bayou in Cameron Parish, is a 2007 graduate of the Chef John Folse Culinary Institute (CJFCI) at Nicholls State University. Currently, CJFCI is the only post-secondary institution in Louisiana – and, in fact, one of the only ones in the country – offering four-year Bachelor of Science and two-year associate of science degrees in culinary arts. While studying at CJFCI, she trained at the Institut Paul Bocuse, Hôtellerie Restauration & Arts Culinaires in 2005 in Lyon, France. Following graduation, Billiot honed her culinary skills at Tramonto’s TRU Restaurant in Chicago, before joining the Restaurant R’evolution team in 2010. Now, Billiot serves at the Chef Instructor at the Chef John Folse Culinary Institute at Nicholls State University for the back of the house team at Bistro Ruth.