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Born and raised in St. James Parish, Louisiana, Chef John Folse, CEC, is respected around the world as a leading authority on Cajun and Creole culture and cuisine. Folse grew up in a family of sugarcane farmers and great cooks, learning at a young age to utilize ingredients from the swamp floor pantry of south Louisiana鈥檚 Bayou Country.

Following the success of his Lafitte鈥檚 Landing Restaurant in Donaldsonville, Folse expanded into catering and manufacturing. Chef John Folse & Company is one of only a few chef-owned food manufacturing companies in the United States producing custom-manufactured foods. Folse has also branched into catering and events management which he houses at聽White Oak Plantation in Baton Rouge.

Chef John Folse has produced聽several cookbooks in his Cajun and Creole series. He hosts his own television聽cooking show, broadcast on public television stations, and his syndicated radio show Stirrin鈥� It Up! can be heard nationwide.

As a Certified Executive Chef, a member of the and past president of the , Folse represents the finest in culinary professionalism and has received numerous awards.

In August聽 2010, Folse announced his partnership with Chef Rick Tramonto and the formation of Home on the Range: Folse Tramonto Restaurant Development, LLC. Their first joint venture, , opened in June of 2012 at 777 Bienville聽 St. at the Royal Sonesta Hotel in New Orleans. Restaurant R鈥檈volution offers modern,聽 imaginative reinterpretations of classic Cajun and Creole cuisine.聽In November 2014 Folse and Tramonto opened their second joint venture, Seafood R鈥檈volution, in Ridgeland, MS.