Chef John Folse, born in St. James Parish in 1946, has spent his life and culinary career championing Louisiana cuisine and culture.

Growing up with the Mississippi River at his front door and the swamps out back, Chef Folse learned early on that the secrets of Cajun cooking lay in the unique ingredients of Louisiana’s swamp floor pantry.

Starting in the hotel business in Baton Rouge, Chef Folse discovered his passion for cooking while working in hotel management in Baton Rouge. Working closely with the hotel’s executive chef, he shared Cajun and Creole recipes like turtle soup, crawfish étouffée, and gumbo, while mastering classic European techniques. This mentorship inspired Folse to pursue his culinary dreams. In 1978, he opened Lafitte’s Landing in Donaldsonville as Executive Chef, launching a career that would span the globe.

With Lafitte’s Landing, Chef Folse introduced Cajun and Creole cuisine to international audiences, partnering with Hilton Hotels to take “a taste of Louisiana” to Japan, Beijing, Hong Kong, and Paris. In 1988, he made headlines by opening “Lafitte’s Landing East” in Moscow during the Reagan-Gorbachev Presidential Summit and became the first non-Italian chef to create the Vatican State Dinner. Recognized as “Louisiana’s Culinary Ambassador to the World,” Folse also established promotional restaurants in cities like London, Bogota, Taipei, and Seoul.

Chef Folse founded Chef John Folse & Company in the early 1990s, creating the only chef-owned USDA Manufacturing Plant, producing authentic Cajun and Creole products for global distribution. His influence extends through publishing, food manufacturing, and the Chef John Folse Culinary Institute at Nicholls State University, dedicated to preserving Louisiana’s culinary heritage.

Folse’s media presence amplified his mission. His award-winning PBS series, A Taste of Louisiana on WYES, introduced viewers to the state’s rich food culture, while Stirrin’ It Up on WAFB-TV continues to celebrate traditional Louisiana cooking.

In 2012, Folse opened the acclaimed Restaurant R’evolution in New Orleans in partnership with Sonesta International Hotels, followed by Folse Market at the Louis Armstrong New Orleans International Airport. At White Oak Estate & Gardens in Baton Rouge, Folse hosts events and produces his signature Still’Water Bourbon and Rum.

With over four decades of culinary excellence, Chef John Folse continues to inspire and share the vibrant flavors and spirit of Louisiana on the global stage.

Born and raised in Washington, North Carolina, Anderson developed a profound love for food from an early age. Growing up in the South, this affection for culinary arts became deeply ingrained in his way of life. Intrigued by the transformative power of food on the human soul, he pursued his passion by attending the International Culinary School at the Art Institute in North Carolina. During his time there, Anderson became a member of the competition team and achieved a silver medal at the American Culinary Federation (ACF) Junior Hot Foods Competition.

Upon graduating with a bachelor’s degree in culinary management, Anderson embarked on a journey to Europe to immerse himself in classical cooking and techniques. He spent a year in Lyon, France, where he lived and worked at the esteemed 2 Michelin Star restaurant Auberge de L’Ile, under the mentorship of Jean-Christophe Ansanay-Alex. Under Jean-Christophe’s guidance, Anderson learned the importance of listening—to people, to food, to moments, to emotions.

Upon returning to the United States, Anderson was determined to further refine his culinary craft. He sought opportunities to work with some of the most innovative chefs in the industry, individuals who not only pushed the boundaries of food but also redefined the dining experience. His quest led him to Chicago, where he spent the next three years honing his skills at renowned fine dining establishments across the region—Alinea, Moto, and L2O—before finding his true culinary home at Moto. It was at Moto that Anderson earned his own Michelin Star. 

At Moto, working alongside Chef Richie Farina, Anderson gained invaluable management experience and cultivated a strong work ethic, propelling him from a passionate cook to a skilled chef.

Under Anderson’s leadership, the Restaruant R’evolution kitchen has reached new heights. He has instilled a culture of creativity, passion, and precision among the team. Dedicated to sourcing the finest local ingredients, Chef’s mastery of culinary techniques have resulted in dishes that not only tantalize the taste buds, but also tell the story of New Orleans tradition, and innovation.  

Danielle Vitale is the creative force behind the pastries at Restaurant R’evolution, and The Royal Sonesta New Orleans. Vitale embarked on her culinary journey as a pastry cook at The Royal Sonesta eight years ago. Through her dedication, she has risen the ranks to become the Executive Pastry Chef.

From New Jersey, Vitale studied at Johnson & Wales University in Rhode Island where she honed her skills and nurtured her love for the art of pastry. She found her way to New Orleans in 2014.

As Executive Pastry Chef at Restaurant R’evolution and The Royal Sonesta New Orleans, Vitale’s creations are a true testament to her expertise and creativity. From delicate pastries to decadent confections, each creation bears Danielle’s signature touch while honoring the Restaurant R’evolution name.

Ashley Daniels is the dynamic General Manager of Restaruant R’evolution. Daniels provides each guest with warm service and hospitality. Her unique blend of experience, passion, and creativity supports each team member.

Daniels came to New Orleans via New Mexico over a decade ago. Her journey to the world of restaurants and hospitality took a serendipitous turn, guided by her eclectic background and diverse interests. With a background as a project engineer and a master’s degree in music, she embarked on a path that ultimately led her to the intersection of good food, good wine, and good people.

She discovered her passion during her college days when she worked in a restaurant part-time. The hustle and bustle of the kitchen, the camaraderie among the staff, and the joy of creating memorable dining experiences ignited a spark within her that would shape her career trajectory.

Her dedication and commitment to excellence have been evident throughout her career. She honed her skills and expertise at some of New Orleans’ most beloved establishments, including Emeril’s and Doris Metropolitan.