Galatoire’s Restaurant Names Nicole Theriot Director of Culinary Operations
She is the first woman to lead the kitchen in the restaurant’s more than 120-year history.
NEW ORLEANS – March 30, 2026 – Galatoire’s Restaurant has named Louisiana native and accomplished chef Nicole Theriot as Director of Culinary Operations, entrusting her with leading the culinary vision across the famed Galatoire’s Restaurant, Galatoire’s “33” and Galerie de Galatoire. In this role, Theriot is responsible for upholding the restaurant’s time-honored standards while supporting continued excellence and consistency across all culinary operations. She is the first woman to lead the kitchen in the restaurant’s more than 120-year history.
Theriot offers a robust background influenced by her fine-dining experience, operational leadership and deep-rooted ties to Louisiana’s culinary heritage. Born and raised in Terrebonne Parish, she developed an early appreciation for the region’s culture and cuisine that continues to shape her approach in the kitchen.
“Nicole brings an exceptional combination of culinary talent, leadership and an innate understanding of Louisiana’s food culture,” said Melvin Rodrigue, president and CEO of Galatoire’s. “Her experience in both the kitchen and dining room, along with her commitment to excellence, makes her an ideal fit to help carry forward the traditions that have defined Galatoire’s for generations.”
Theriot began her career in hospitality while pursuing her culinary education at the Chef John Folse Culinary Institute at Nicholls State University and went on to train under James Beard Award–winning Chef Nina Compton at Compère Lapin and the former Bywater American Bistro. She later served as executive chef at Nicholls State University, leading high-volume culinary operations while refining her leadership style.
Theriot’s experience spans both back-of-house and front-of-house roles, as well as culinary education as an adjunct instructor at the New Orleans Culinary & Hospitality Institute (NOCHI). She also serves annually as executive chef of Augusta’s Restaurant during the Masters Tournament, a premier dining experience at Berckmans Place.
“Galatoire’s is such an important part of New Orleans’ culinary history, and it’s an incredible honor to be part of a restaurant with such a strong sense of tradition,” said Theriot. “I have a great respect for the consistency and culinary customs that guests have come to expect over generations, and I’m committed to upholding these traditions while supporting the team that brings them to life every day.”
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