Restaurant R'evolution, New Orleans
Chef John Folse’s entrepreneurial spirit has spawned enterprises including food manufacturing, catering, pastry making, cheese making, publishing and broadcasting. His eight cookbooks document Louisiana’s culinary history from colonization to the present. His PBS series, A Taste of Louisiana, has aired since 1989 and his NPR radio show, Stirrin’ It Up, since 1996. Folse opened promotional restaurants in Japan, Beijing, Hong Kong, London, Bogota, Taipei, Seoul and Moscow, where he made international headlines with the opening of Lafitte’s Landing East during the Reagan/Gorbachev presidential summit. He was also the first non-Italian chef to create a Vatican State Dinner. Folse served as president of the nation’s leading culinary organizations including the American Culinary Federation, Distinguished Restaurants of North America and Research Chefs Association. His numerous accolades include the Silver Spoon Award from Food Arts, Nation’s Restaurant News’ Profiles of Power, NRN’s Fine Dining Hall of Fame, ACF’s National Chef of the Year, RCA’s Pioneers in Culinology and Lifetime Achievement Award. Additionally, the culinary institute at Nicholls State University is named in his honor. In March 2013 ground breaking ceremonies were held at NSU on the site of the new culinary arts building, which is projected to open in Sept. 2014. In 2012, Folse opened Restaurant R’evolution with Chef Rick Tramonto at the Royal Sonesta Hotel in New Orleans. This was their first joint venture from their co-owned restaurant development company, Home on the Range. In autumn 2014 Folse and Tramonto will open their second joint venture, Seafood R’evolution, in Ridgeland, MS, a bedroom community of the metro Jackson area. In August 2012, Folse was honored to represent Louisiana and the Gulf Coast with BP’s Spirit of the Gulf campaign at the London Olympics. He led a group of eight Gulf-region chefs who prepared and served seafood dishes to guests at USA House. Currently, Folse serves as the Marketing Specialist on the Louisiana Seafood Promotion & Marketing Board.