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.

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.