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February 19, 2014


FOR IMMEDIATE RELEASE:

 

Media Contact

Calzone

Julie Calzone

jcalzone@calzone.com

337.235.2924 ext. 18

 

Company Contact

Jolie's Louisiana Bistro

Chelsie Lovell

Chelsie@joliesbistro.com

337.504.2382

 

 

 Jolie’s Louisiana Bistro Executive Chef Shares His Culinary Inspirations
 
(Lafayette, La.) - Executive Chef at Jolie’s Louisiana Bistro, Gregory Doucet, opens up about the inspiration behind the unique culinary artistry he brings to Jolie’s Louisiana Bistro.
 
Doucet attributes being raised in Lafayette as a main factor in his culinary success. “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 is a certain work ethic and culture you get from being raised in the South that you just cannot get anywhere else.”
 
Seasoned restaurateur and owner of Jolie’s Louisiana Bistro, Steve Santillo, promoted Doucet to Executive Chef not only for his cooking skills, but for his savvy business sense. “It takes a lot more than being able to cook in the restaurant business. Running an efficient kitchen requires a lot of management skills and it is far from easy to do that and cook at the same time. Gregory has everything from culinary talent to managing a team,” said Santillo.
 
Doucet believes the fresh, local and seasonal concepts at Jolie’s are what set it apart from other restaurants in Lafayette. Doucet and the Jolie’s crew are dedicated to purchasing the highest quality produce Acadiana has to offer. In return, customers can enjoy an authentic taste of Acadiana while supporting the local economy. “When you cook with locally grown food, each piece is unique and that’s how it should be,” said Doucet.
 
Aside from its eclectic Creole menu, Jolie’s hosts a Louisiana chic atmosphere that embodies the uniqueness of the Acadian culture in an artsy and sophisticated display of paintings by artist George Rodrigue.
 
For Doucet, food is more than what is arranged on the plate, “It is the conversations you get from food that really brings people together and that is what it is all about here.”
 
Doucet is a 2006 graduate of Comeaux High School in Lafayette, Louisiana and received a B.S. in Culinary Arts from the John Folse Culinary Institute at Nicholls State University in Thibodaux, La. in 2012. He completed his senior culinary externship at Orienta Beach Club in Manaroneck, N.Y.
 
Jolie's Louisiana Bistro Executive Chef, Gregory Doucet
 
Jolie's Louisiana Bistro Executive Chef, Gregory Doucet
 
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