From LCI to Executive Chef: Hayden Guidry's Journey Through Passion, Precision, and Pork Chops

For Hayden, the kitchen wasn't always the plan, but it quickly became the passion. A Lafayette native, Hayden moved to Baton Rouge to attend Louisiana Culinary Institute (LCI), where a leap of faith turned into a thriving career. Now Executive Chef at Eliza, one of Baton Rouge's beloved modern Creole restaurants, Hayden reflects on how his experience at LCI helped pave the way.

Finding Purpose in the Kitchen

Like many young graduates, Hayden was unsure about what came next after high school. However, something about the act of cooking, watching food videos, experimenting at home, and trying to recreate dishes began to draw him in. Encouraged by his grandfather, Hayden looked into culinary school and applied to the Louisiana Culinary Institute Culinary Arts Program.

"I went to the open house and fell in love," he says. "Seeing how hands-on the program was really stood out to me. And knowing LCI was one of the top culinary schools in the nation made the decision easy."

The LCI Experience: Foundation Meets Fire

Hayden describes his time at LCI as fast-paced, immersive, and incredibly rewarding. "You get out what you put in," he explains. "They give you a strong foundation so you're truly ready to work in the real world."

Some of the most impactful moments during Hayden's time at LCI happened outside the classroom. From catering weddings to leading live cooking demos at the Delcambre Seafood Market and representing the school at Festival Acadiens in Lafayette, these experiences allowed him to grow in both culinary technique and confidence. They also provided him with valuable experience in engaging with the public and showcasing his skills in real-world settings.

One chef in particular left a lasting impression: Chef Colt. "I did a lot of events with him. He taught me a lot about professionalism, prep, and pacing."

The Disney Chapter: Fast, Focused, and Fine Dining

In 2023, Hayden participated in the Disney Culinary Program through LCI, an opportunity that evolved into a year-long experience. He worked at Le Cellier Steakhouse in Epcot, a signature restaurant known for its refined menu and high standards.

"It was eye-opening. Ten or more people are in the kitchen every night. It taught me how to move with purpose, manage my time, and focus on every detail."

Originally signed up for six months, Hayden was invited to stay on and finish out the year. The experience reinforced his dedication to the industry and sharpened his skills in a whole new way.

Back to Baton Rouge and Leading the Line

After completing the Disney program, Hayden returned to Baton Rouge in early 2024 and to Eliza. Recently named executive chef, he's continuing to grow alongside a team that shares his passion. At Eliza, his sous chef is also an LCI graduate, and two current line cooks are still students at LCI. The support between LCI and the local culinary community is strong—restaurants like Eliza play an active role in helping students launch and build their careers.

"Eliza has really given me a respect for local ingredients," he says. "We believe in farm-to-table. We get everything locally, and that's something I want to carry forward in my career."

His favorite dish on the menu? The pork chop. Brined for hours, flame-grilled, and served with stone ground grits and seasonal vegetables. It's a true showcase of Southern flavor and technique.

Advice for Aspiring Chefs

Hayden encourages future culinary students to get involved and go beyond the basics.

"Don't be afraid to do more than what's required. Volunteer. Get involved. Step out of your comfort zone. That's where the real growth happens."

He also credits LCI not just for culinary knowledge but for creating lasting friendships. "You're there for 16 months. You build strong bonds. It becomes a part of your life and your future."

Looking Ahead

Hayden's long-term dream is to open his own restaurant, staying true to his roots in local, farm-fresh cuisine. "What I've learned at LCI, at Disney, and now at Eliza, it's all coming together. And I can't wait to bring that to the next chapter."