Accomplishments:

• 2013 Elected Chairman of Louisiana Seafood Promotion & Marketing Board.
  
• 2013 Ground breaking for new Culinary Arts building at Nicholls State University in Thibodaux, Louisiana.
  
• 2012 Restaurant R'evolution opened in the Royal Sonesta Hotel in New Orleans' historic French Quarter.
  
• 2012 Chef Folse represented Louisiana and the Gulf Coast with BP's Spirit of the Gulf campaign at the London Olympics.
  
• 2010 Chef John Folse announced partnership with Chef Rick Tramonto and formation of Home of the Range: Folse Tramonto Restaurant Development, LLC.
  
• 2009 Chef John Folse & Company published Hooks Lies & Alibis: Louisiana's Authoritative collection of Game Fish & Seafood Cookery
  
• 2008 Grand opening to the manufacturing plant new expansion. DiRōNA Conference Chairman.
• 2007 Chef John Folse & Company published After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery. Served as the American Judge for the Bocuse d’Or World Cuisine Contest in Lyon, France.
• 2006 2nd term as President of Research Chefs Association.
• 2005 President of Research Chefs Association. Grand opening new USDA Manufacturing facility in Donaldsonville.
• 2004 Chef John Folse & Company Published The Encyclopedia of Cajun and Creole Cuisine.
• 2003 Invited to serve on American Cheese Society’s Cheese Advisory Panel
• 2003 Opened Petit Marché
• 2002 Opened Bittersweet Plantation Dairy
• 2001 Elected to RCA Board of Directors
• 2001 DiRoNa Chairman.
• 2001 Digi-Tek Productions, Audio & Video Recording Studio opens.
• 2000 DiRoNa Chairman.
• 2000 Chef John Folse & Company Publishing published first novel by Leo Honeycutt, Over the Edge, first children's story by Michaela D. York, Mr. Oodle MaDoodle Discovers Today and Sr. Lillian McCormack's memoirs, God Writes His Miracles for the Other Side of the Shadow.
• 1999 Opened former Donaldsonville home as Lafitte's Landing Restaurant at Bittersweet Plantation offering fine dining and bed and breakfast accommodations.
• 1999 Chef John Folse & Company Publishing published sixth cookbook, Hot Beignets & Warm Boudoirs: A Collection of Recipes from Louisiana's Bed & Breakfasts.
• 1999 DiRoNa Vice-Chairman Hosted DiRoNa Awards Conference in New Orleans.
• 1997 Chef John Folse & Company Publishing published fifth cookbook, Something Old & Something New, Louisiana Cooking With a Change of Heart.
• 1997 Chef John Folse & Company Publishing published fourth cookbook, Black Magic, 100 Years of Cast Iron Cooking.
• 1996 Chef John Folse & Company Publishing published third cookbook, Louisiana Sampler.
• 1996 Board Member, Distinguished Restaurants of North America, DiRoNa.
• 1996 Chef John Folse Culinary Institute issued Bachelor of Science in Culinary Arts.
• 1996 Stirrin' It Up, The Best Tasting Show on Talk Radio aired on AM and FM stations in the South.
• 1995 Chairman of the Board, American Culinary Federation.
  
• 1994 Chef John Folse Culinary Institute at Nicholls State University, Thibodaux, Louisiana, opened.
  
• 1994 Opened Lafitte's Landing East in Seoul, Korea.
• 1994 President of the American Culinary Federation.
• 1994 Chef John Folse & Company Publishing published second cookbook, Plantation Celebrations.
• 1993 "A Taste of Louisiana" became No. 1 on Louisiana Public Broadcasting.
• 1993 Vice President for the Central Region of the American Culinary Federation.
• 1992 Opened Lafitte's Landing East in Taipei, Taiwan.
• 1992 Hosted "Cooking with Chef John Folse", 204 (90-second) cooking spots, produced by ABC Television for national syndication.
• 1991 Opened first American Restaurant Bogota, Colombia, South America.
• 1990 Chef John Folse & Company Publishing published first cookbook, The Evolution of Cajun and Creole Cuisine.
• 1990 Hosted PBS series "A Taste of Louisiana with Chef John Folse & Company."
• 1989 First non-Italian chef to create Vatican State Dinner and was honored by a private audience with Pope John Paul II.
• 1988 Opened first American restaurant on Soviet soil.
• 1988 Hosted first ever Soviet/American Culinary Exchange.
• 1987 Executive Chef of American Regional Restaurant, Hong Kong Hilton.
• 1986 Executive Chef of American Regional Restaurant, Fukuoka, Japan.
• 1986-present Executive Chef of The Crosby Celebrity Golf Tournament.
• 1984-present Founding officer, Baton Rouge Chef's Classic.
• 1983-present Founding officer, Capital Chef's Showcase for Cancer.
• 1983 Founding officer, American Culinary Federation of Greater Baton Rouge.

Awards:

Chef John Folse is the recipient of numerous culinary awards and recognitions. He has been honored by local, state and international governments for his continuing efforts to showcase America’s regional cooking around the world. One of the most prestigious acknowledgments of Chef Folse’s career was his selection as the commencement speaker for the 78th graduating class of Johnson & Wales University in May, 1992. Johnson & Wales is the hospitality industry’s largest university. On this occasion, Chef Folse was recognized with an honorary Doctor of Culinary Arts.

• 2013 Chosen as Chairman of Louisiana Seafood Board
• 2013 Awarded Lifetime Achievement Award from Research Chef's Association
• 2012 TGI Friday's Inc. Purposely Innovation Award
• 2011 TGI Friday's Inc. Food Vendor of the Year Award
  
• 2008 Chef John Folse receives the Southern Foodways Alliance Lifetime Achievement Award.
  
• 2008 Governor’s Cultural Economic Development Arts Award.  
• 2007 After the Hunt received Louisiana Literary Award by the Louisiana Library Association.
• 2006 Inducted into NRA's College of Diplomates.
• 2000 Antonin Careme Medal.
• 1999 Inducted into The Acadiana Chapter of the American Culinary Federation and the Louisiana Chefs' Hall of Fame for lifetime contributions to the promotion of Louisiana cuisine.
• 1998 Chef John Folse & Company named "Pioneers in Culinology" by the Research Chefs Association, due to the efforts of Chef Folse's culinary research team.
• 1998 Awarded the "Silver Spoon Award" by Food Arts Magazine for a sterling performance and contributions to the food service industry.
• 1998 Chef John Folse & Company Manufacturing received T.G.I. Friday's Inc. Procurement Product Development Award for assisting in the development of Friday's Jack Daniels® Glaze.
• 1998 Carlson Hospitality Research & Development, New Product Development Award.
• 1996 Awarded Chairmen’s Medal of the American Academy of Chefs.
• 1996 Lafitte’s Landing inducted into Distinguished Restaurants of North America.
• 1996 Named as one of 50 men who changed foodservice in Nations Restaurant News’: Profiles of Power.
• 1996 January issue of TIME magazine featured Chef John Folse in a cover story on fat-free cooking.
• 1995 Doctorate of Foodservice, National Association of Food Equipment Manufacturers.
• 1995 Honorary Doctor of Culinary Arts, Baltimore International College.
• 1994 Distinguished Visiting Chef, Sullivan College, Louisville, Kentucky.
• 1992 Honorary Doctor of Culinary Arts, Johnson & Wales University and Commencement Speaker for the 78th commencement exercises.
• 1991 Inducted into The Order of the Golden Toque.
• 1990 Named "National Chef of the Year" by the American Culinary Federation.
• 1990 "Golden Mike Award" by the Louisiana Association of Broadcasters.
• 1989 Inducted into Nation’s Restaurant News’ Fine Dining Hall of Fame.
• 1989 Chamber of Commerce "Man of the Year" Award.
• 1988 Inducted into "The American Academy of Chefs."
• 1988 Received "Medal of Honor" from the Government of the Soviet Union.
• 1988 Named "Louisiana's Marketing Ambassador to the World" by Louisiana Sales and Marketing Executives.
• 1988 Named "Louisiana’s Culinary Ambassador to the World" by Louisiana Legislature.
• 1988 Listed in "Who’s Who in the South and Southwest."
• 1987 Named "Louisiana Restaurateur of the Year".
• 1987 Received "Salut Au Restaurateur" award from Florida State University.
• 1985 Named "Chef of the Year" by the ACF Greater Baton Rouge Chapter.