LCI Alumni Spotlight: Nick Thibodeaux

Growing up in southwest Louisiana near Jennings and Lake Charles, Nick Thibodeaux’s passion for cooking and creating was realized early on. “It (cooking) is all I’ve ever wanted to do. Since I was six or seven I loved cooking with my grandparents,” remembers Nick. When the time came to pursue a culinary education Nick felt right at home at Louisiana Culinary Institute. While he briefly considered Nicholls State University’s culinary program, it was the family environment and warm admissions process that made LCI the right choice. Three culinary degrees later and international experience, Nick is now the Executive Chef at Crying Eagle Brewery in Lake Charles, Louisiana.

Nick began his career at LCI in the savory program before completing his hospitality management and baking and pastry degrees. “Every instructor interacted differently with us and had their own unique ways to teach and push us.” After graduation, Nick worked as a sous chef at the Country Club of Louisiana before working at the Watermark Hotel’s Gregory restaurant. After his stint at the Watermark, Nick spent four months at TouchBistro Toscano in Florence, Italy.

For the past two years Nick Thibodeaux has been a chef at Crying Eagle Brewery in Lake Charles and now serves as their bistro’s executive chef. “With his promotion, Chef Nick will execute his style and vision for Crying Eagle through the addition of several dishes such as his Southern take on Nashville Hot Chicken. Chef Nick’s approach utilizes Tabasco peppers from the production of the world-renowned Tabasco Sauce to create a unique southern edition,” remarks Saige Mestayer of Crying Eagle Brewery.

Nick’s vision for the future of Crying Eagle is to transform the Brewery into a more upscale pub with a modern American southern feel. ”With my southwest Louisiana heritage and the knowledge I gained in Italy, I plan to create unique dishes combining experiences abroad while utilizing the styles, flavors, and traditions of Louisiana cuisine.”

In addition to his new role as executive Chef Nick is also working on his MBA. For those considering a career in the culinary world, he has some words of wisdom, “follow your passion, it’s that simple.” Nick has followed his, and it has taken him around the world and back home to a place where he can put his passion to work. Nick is excited to use his knowledge, experience, and education to develop new hospitality ventures in the future.

From Music to Kitchen Mastery: Student Spotlight on Ben Messina

By Charlie Ruffolo • March 25, 2026

Some people know from childhood exactly where they're headed. Ben Messina took a different route. He started college as a music major, took a gap year to find his footing, and leaned on his brother's encouragement before landing exactly where he was always meant to be: a professional kitchen . Now a senior in the Savory program at Louisiana Culinary Institute (LCI) in Baton Rouge, Ben is weeks away from graduating in May 2026. He arrived at LCI with a love of cooking and a family connection to food. He's leaving with a world-class culinary foundation, a mentor who pushed him to be his best, and a dream of opening multiple restaurants of his own one day. His story is proof that the path to a culinary career doesn't have to be a straight line. Is It Too Late to Change Careers and Go to Culinary School? For Ben, food has always been part of the family fabric. Growing up in Baton Rouge, he spent time in the kitchen with his grandmother, learning to make snickerdoodles as a kid. Those early memories planted a seed. But Ben initially followed a different passion. He'd played trumpet and piano since a young age, so he enrolled at Southeastern Louisiana University to study music. It wasn't long before the questions started creeping in: "What am I actually going to do with a music degree?" He took a gap year to figure it out. And the answer, when it came, was simple: go back to his other love. Cooking. His brother, who owns a food truck, had been encouraging him to consider culinary school. More specifically, he encouraged Ben to look at LCI. And then, without warning, he signed him up for a campus tour.

Leadership and Culinary Skill: Why Being a Great Cook Isn't the Same as Being a Great Leader

By Charlie Ruffolo • February 26, 2026

Being a great cook isn’t enough. Explore how LCI develops culinary leadership skills that prepare students for real-world kitchen management and career growth.