THIBODAUX, La. – Nicholls State University’s Chef John Folse Culinary Institute is set to host its annual Celebrating Our Chefs event, featuring celebrity Chef Michael Gulotta, a distinguished CJFCI alumnus and James Beard finalist, on Thursday, Nov. 13, starting at 6 p.m.
Chef Gulotta will work alongside the Institute’s study-abroad chefs, bringing inspiration from France, Italy, Africa and Spain into a multi-course dinner with expertly paired wines, live demonstrations and a behind-the-scenes look at the creativity and skill of the Institute’s students and alumni.
Funds raised from this event will support student scholarships, study-abroad experiences, professional development and facility enhancements, helping students gain technical skills, global perspective and leadership experience needed for success in the world of hospitality and culinary arts.
“It’s always an incredible evening to remember. When you think it can’t be done, somehow, each year outperforms the previous. It is amazing to see the top chefs from the region, of course trained here, mentor our students. This event truly provides career-changing opportunities by giving our top students chef training at the finest culinary sites worldwide so that they will be the chefs returning to teach and prepare in the years to come,” said Maria B. Cruse, MD, Nicholls Culinary Guild member, honorary culinary faculty member and Thibodaux psychiatrist.
Born and raised in New Orleans, Chef Michael Gulotta is a proud graduate of the Chef John Folse Culinary Institute and a five-time James Beard Award semi-finalist. After training in Italy and Germany, he returned home to help rebuild New Orleans’ culinary scene and went on to open the acclaimed restaurants MoPho and Maypop.
His newest and most personal venture, TANA, blends his Sicilian heritage with techniques from Italy’s Ligurian coast. Located in Old Metairie, the restaurant showcases handmade pastas, table-side presentations and refined Italian classics reimagined through a Southern lens. Named one of Food & Wine’s “Best New Chefs,” Chef Gulotta continues to celebrate Louisiana’s flavors with global depth and creativity.
Joining Chef Gulotta will be Michelle Gueydan, a certified Sommelier whose career spans fine dining, education and hospitality consulting. A New Orleans native and Dominican High alumna, Michelle discovered her passion for wine after an early career in politics and international event management with employers including Quincy Jones and Joseph Robert. Certified through the Court of Master Sommeliers, WSET and the Sake Professional Course, her career spans roles at The Inn at Little Washington, Arista Winery and Bywater American Bistro.
Today, Gueydan owns and leads VinoSolutions, LLC, offering consulting, education and cellar management in addition to co-hosting monthly wine dinners at Rosedale. She also founded the New Orleans Wine Professional certification program to educate and inspire hospitality professionals. At the Celebrating Our Chefs event, Gueydan will thoughtfully pair wine selections that complement Chef Michael Gullotta’s menu.
For the event, there will also be a virtual silent auction featuring unique items and experiences. To learn more or shop the silent auction, visit www.nicholls.edu/culinary/chefs.
Since 2005, Chef John Folse Culinary Institute has sent 68 students to the summer training course in Lyon, France. Graduates of both CJFCI and the Alliance programs are now working at prestigious operations across the country and internationally including Commander’s Palace and Tana in Louisiana, Eunice in Houston, Texas, Borroco in Montreal, Canada, and The Ritz Carlton in Naples, Florida.
To learn more about Chef John Folse Culinary Institute, visit www.nicholls.edu/culinary.
FOR IMMEDIATE RELEASE: Monday, November 3, 2025
MEDIA CONTACT: Payton Suire
Media Relations & Publications Coordinator,
985.448.4141 or payton.suire@nicholls.edu