Born and raised in New Orleans, Chef Michael Gulotta began cooking in famed Creole restaurants at an early age. Chef Gulotta graduated Nicholls State University in Thibodaux, La with a Bachelors degree in Culinary Arts. While pursuing his studies Michael made his way through the ranks of Chef Folse’s highly touted Lafitte’s Landing Restaurant, where he mastered the fundamentals of Creole and Cajun cuisines. His experiences here in New Orleans and overseas gave him the proper foundation for becoming a leader among New Orleans chefs by establishing great relationships with local farmers, fishers and foragers. Through his masterful usage of the best local ingredients in his award winning food Michael focuses on creating the most sustainable restaurant as well as making a considerable impact on the local economy.