LCI Alumni Success Stories

Noah is a sous chef at The Musket Room in NYC, an acclaimed Michelin Star restaurant, but his journey from the Red Stick to the Big Apple began long before he entered the doors of LCI.

Do what you love and you’ll never work a day in your life. This is a commonly echoed philosophy and one that rings especially true for Brandon Williams. While other kids were outside running around and playing, Brandon would be watching “Great Chefs of America”.

Nick began his career at LCI in the savory program before completing his hospitality management and baking and pastry degrees. For those considering a career in the culinary world, Chef Nick has some words of wisdom, “follow your passion, it’s that simple.”

Learn more about LCI alumna Ciara Finley and what she has been up to since graduating from culinary school.

Chef John Reason, is currently a commercial fisherman and chef in Baton Rouge Louisiana. He served 16 years active duty in the United States Army and medically retired due to injuries sustained from combat in Iraq. But that does not keep him down or discouraged one bit.

Learn about LCI alumnae Katy Galloway's experience at Louisiana Culinary Institute.

Learn about LCI alumnus Daniel Johnson and his internship at Brush Creek Ranch in Wyoming.

Learn about Executive Chef Cameron Kelly's journey from enrolling at LCI to becoming the executive chef at Stephens College in Missouri.