LCI Alumni Success Stories

2022 LCI graduate Chris Mercante has always had a passion for the culinary arts. Working in restaurants since he was 16 years old, pursuing a culinary education was never out of the question.

When you spend three years in Hawaii, you learn a lot about food; different types of food, different ways to prepare it, and more. This was the case for Tre Veillon, Louisiana Culinary Institute alumnus and Chef de Cuisine at The Gregory at the Watermark Hotel in Baton Rouge.

South Louisiana native Katelyn Easlick has been surrounded by cooking her entire life. With such a strong influence and passion, it’s no surprise that she ended up at Louisiana Culinary Institute.

Adam Reeson has had a passion for the culinary arts, creating and cooking from the beginning. The lessons, skills, and relationships from his time as a student at LCI are as strong as ever, evoking a sense of nostalgia and fondness.

Noah is a sous chef at The Musket Room in NYC, an acclaimed Michelin Star restaurant, but his journey from the Red Stick to the Big Apple began long before he entered the doors of LCI.

Do what you love and you’ll never work a day in your life. This is a commonly echoed philosophy and one that rings especially true for Brandon Williams. While other kids were outside running around and playing, Brandon would be watching “Great Chefs of America”.

Nick began his career at LCI in the savory program before completing his hospitality management and baking and pastry degrees. For those considering a career in the culinary world, Chef Nick has some words of wisdom, “follow your passion, it’s that simple.”

Learn more about LCI alumna Ciara Finley and what she has been up to since graduating from culinary school.