Louisiana Culinary Institute Alumni Spotlight: Lincoln J. Fay
Louisiana Culinary Institute is proud to spotlight alumnus Lincoln J. Fay, whose culinary journey has taken him from Louisiana to New England, Italy, New Hampshire, and Massachusetts.
After spending six years in Louisiana and immersing himself in the region’s culture and cuisine, Lincoln credits Louisiana Culinary Institute with helping launch his career and giving him the foundation, discipline, and passion needed to pursue his dreams in the culinary industry.
How Louisiana Culinary Institute Helped Build Lincoln’s Culinary Foundation
Following his time in Louisiana, Lincoln returned to New England and joined The Michael-Timothy Group at Surf Restaurant, where he refined his skills in New England seafood and regional cuisine. During this chapter of his career, he also spent time as a sushi chef, expanding both his technical abilities and culinary perspective.
These experiences helped Lincoln continue building on the training he received at LCI while exposing him to new ingredients, techniques, and styles of cooking.
Gaining Culinary Experience Through Regional Cuisine and International Training
Lincoln’s culinary journey later took him to Sirmione, Italy, where he had the opportunity to stage in several local restaurants and learn from talented chefs and artisans.
This experience deepened his appreciation for regional ingredients, traditional techniques, and the meaningful connection between food and culture. It also strengthened his commitment to continued growth as a chef.
Developing as a Chef in New Hampshire’s Seacoast Culinary Community
After returning to New Hampshire, Lincoln joined The Carriage House under the ownership and leadership of RJ Joyce, James Woodhouse, and Chef Brian Flac.
There, he continued developing his expertise in regional cuisine by working closely with local ingredients and suppliers. He also helped create and develop new menu offerings while building relationships throughout the Seacoast culinary community.
Through these opportunities, Lincoln grew personally and professionally in ways he says were beyond what he ever imagined.
From Cook to Sous Chef at Nightshade Noodle Bar
Most recently, Lincoln had the privilege of working under Chef Rachel Miller at the Michelin-nominated Nightshade Noodle Bar in Lynn, Massachusetts.
Under Chef Miller’s mentorship, Lincoln continued to elevate his craft, leadership, and creativity. He describes this period of growth as transformational, helping him move from cook to chef.
That hard work and dedication recently led to an exciting career milestone: Lincoln was named Sous Chef.
What Lincoln Says About His Experience at Louisiana Culinary Institute
Reflecting on his journey, Lincoln shared his appreciation for the people and experiences that helped shape his career.
“I am incredibly grateful to everyone who has supported, challenged, and believed in me throughout this journey,” Lincoln shared. “None of these opportunities would have been possible without the strong culinary foundation, discipline, and passion instilled in me at Louisiana Culinary Institute.”
Louisiana Culinary Institute is honored to be part of Lincoln’s story and proud to celebrate his continued success in the culinary industry.
Congratulations, Lincoln. We look forward to seeing where your culinary journey takes you next.
Nature's Symphony
Faces of Humanity
Sands of Time
Beyond Boundaries
