|Jolie's Louisiana Bistro Executive Chef, Gregory Doucet|
It's always a pleasure sitting down with our clients and having a heart-to-heart. Recently, we chatted with Gregory Doucet, Executive Chef at Jolie’s Louisiana Bistro, about what inspires his culinary creations.
Gregory told us that his passion and talent for cooking has a lot to do with being raised in Lafayette.
“Cooking is a big deal in Lafayette. Everybody cooks and everyone has their own specialty dish. People are proud of cooking here and I definitely have that same pride. There’s a certain work ethic and culture you get from being raised in the South that you just can’t get anywhere else,” said Gregory.
Gregory shared that food is more than what comes on the plate, “It’s the conversations you get from food that brings people together and that’s what it’s all about here.”
Channeling his life experiences and love for food, travel and adventure into all of his dishes is how Gregory keeps the creativity flowing in the kitchen. Jolie’s fresh, local and seasonal concepts are another source of inspiration for him. Not only do customers have the opportunity to enjoy an authentic taste of Acadiana, but they also get to support the local economy.
Gregory had his sights set on a career in the culinary profession from a young age. After graduating from Comeaux High School in Lafayette, he moved to Thibodaux, La. to study Culinary Arts at the John Folse Culinary Institute at Nicholls State University, receiving his B.S. in 2012. He went on to complete his culinary externship at Orienta Beach Club in Manaroneck, N.Y.