LCI Alumni Spotlight: Nick Thibodeaux

Growing up in southwest Louisiana near Jennings and Lake Charles, Nick Thibodeaux’s passion for cooking and creating was realized early on. “It (cooking) is all I’ve ever wanted to do. Since I was six or seven I loved cooking with my grandparents,” remembers Nick. When the time came to pursue a culinary education Nick felt right at home at Louisiana Culinary Institute. While he briefly considered Nicholls State University’s culinary program, it was the family environment and warm admissions process that made LCI the right choice. Three culinary degrees later and international experience, Nick is now the Executive Chef at Crying Eagle Brewery in Lake Charles, Louisiana.

Nick began his career at LCI in the savory program before completing his hospitality management and baking and pastry degrees. “Every instructor interacted differently with us and had their own unique ways to teach and push us.” After graduation, Nick worked as a sous chef at the Country Club of Louisiana before working at the Watermark Hotel’s Gregory restaurant. After his stint at the Watermark, Nick spent four months at TouchBistro Toscano in Florence, Italy. 

For the past two years Nick Thibodeaux has been a chef at Crying Eagle Brewery in Lake Charles and now serves as their bistro’s executive chef. “With his promotion, Chef Nick will execute his style and vision for Crying Eagle through the addition of several dishes such as his Southern take on Nashville Hot Chicken. Chef Nick’s approach utilizes Tabasco peppers from the production of the world-renowned Tabasco Sauce to create a unique southern edition,” remarks Saige Mestayer of Crying Eagle Brewery. 

Nick’s vision for the future of Crying Eagle is to transform the Brewery into a more upscale pub with a modern American southern feel. ”With my southwest Louisiana heritage and the knowledge I gained in Italy, I plan to create unique dishes combining experiences abroad while utilizing the styles, flavors, and traditions of Louisiana cuisine.” 

In addition to his new role as executive Chef Nick is also working on his MBA. For those considering a career in the culinary world, he has some words of wisdom, “follow your passion, it’s that simple.” Nick has followed his, and it has taken him around the world and back home to a place where he can put his passion to work. Nick is excited to use his knowledge, experience, and education to develop new hospitality ventures in the future.