NOCHI is located in the heart of downtown New Orleans. The streetcar passes just outside our front door, and we’re a stone’s throw in every direction from restaurants, bars, museums, and other attractions both historic and new. Our five-story campus blends the old and the new, as well: the iconic yellow brick facade dates back to the 1920s, and a large investment in the 2000s funded new construction that built out the 90,000-square-foot space.

Today, this unique space is full of resources for aspiring food and hospitality professionals, passionate cooks, and anyone looking for a place to meet or celebrate. Our state-of-the-art facilities not only feature teaching kitchens and lecture classrooms that can accommodate upwards of 300 students each year; we’re also proud to have versatile, beautiful spaces where community members can convene. To learn more about renting one of these spaces for your private event, head this way.

Come on by to see it all for yourself–tours leave from our lobby Tuesday through Saturday at noon sharp and last about 45 minutes.

Culinary Labs

The Emeril Lagasse Foundation Culinary Lab and J. Willard & Alice S. Marriott Foundation Culinary Lab each accommodate up to 16 students at a time. Student stations are equipped with a six-burner range, salamander, fryer, charbroiler, under-counter refrigerator, and sink. Food processors, slicers, and mixers are also provided, and each lab has its own instructor station, dry storage, and dishwashing areas.
All kitchens at NOCHI have been generously furnished with new kitchen equipment from members of the North American Association of Food Equipment Manufacturers (NAFEM).

Baking & Pastry Labs

The Sherry & Alan Leventhal Baking & Pastry Lab and Tuohy Family Baking & Pastry Lab each accommodate up to 16 students at a time. Every student station is equipped with a planetary mixer, and both labs have their own reach-in refrigerator and freezer, deck oven, roll-in oven, convection oven, doughnut fryer range, roll-in proofer/retarder, proofer holding cabinets, dough divider rounders, and a dough sheeter in addition to a six-burner range, dry storage, and pot washing areas.
All kitchens at NOCHI have been generously furnished with new kitchen equipment from members of the North American Association of Food Equipment Manufacturers (NAFEM).

The Dining Lab

Built out as a functioning restaurant space, this lab features a full open kitchen, seating for 70, and a sweeping view with lots of natural light. In addition to hands-on enthusiast courses, pop-up dining experiences, and private events, it’s also the site of our certificate students’ very own pop-up. Their 20-week certificate program culminates in a 2-week capstone course where they turn this space into a restaurant, welcome community members to come eat, and showcase “front of house” and “back of house” skills.

The Beverage Lab

Located on the top floor, the Republic National Distributing Company Beverage Lab is a hub for students and enthusiasts alike. With an expansive main bar, 16 mobile bars, and vaulted ceiling, it’s a flexible space that can accommodate up to 32 students or a larger private event. It opens onto the Founders’ Terrace, a private rooftop area that nearly doubles the space and offers sweeping views of downtown and beyond.

The Food Science & Sensory Lab

The Camellia Brands Food Science & Sensory Lab is a unique space that functions as a lab for taste testing, product testing, and collaborative food science instruction with local education partners.

The Grand Hall

Our premier venue is located on the building’s top floor, offering breathtaking panoramic views of New Orleans. McIlhenny Hall serves as a large event space or meeting room, and the adjoining Tabasco Terrace offers unparalleled views of downtown.

The Production Kitchen

As part of NOCHI’s top-floor event space, this kitchen hosts all NOCHI Catering production and is fully equipped to accommodate large-scale events. It also serves as a venue for our students’ training, where they receive hands-on experience with high-volume catering.

Classrooms & Student Spaces

The Harrah’s New Orleans Classroom and Lizzie & Jonathan Tisch Classroom are flexible spaces: certificate students complete their lecture hours in these spacious rooms, but the desks and chairs are easily moved to accommodate a variety of configurations for any group or meeting. The Deborah & Tom Cole Computer Lab offers additional resources to students, such as online learning materials, software for creating résumés, and tutorials for industry-specific programs. Students can also gather and study in the Patrick F. Taylor Student Lounge, a communal space on the second floor.

The Lobby & Courtyard

As the entry space for all building visitors, the impressive Goldring & Woldenberg Family Foundations Lobby is a hub for welcoming thousands of students, faculty, staff, and guests. It opens onto the Ecolab Courtyard, which offers plenty of outdoor seating for visitors and students. Enclosed by three-story glass walls that are visible throughout most of the building, it’s also a venue for small events.

The Café

The NOCHI Café by Gracious is likely to be the first sight to greet you when you arrive at campus. With tall windows that overlook the hustle and bustle as well as the passing streetcars, it’s a gathering place for students and faculty as well as neighbors, professionals, and anyone looking for a great cup of coffee, delicious lunch, or after-work drink. With an open kitchen and full bar, it’s also a flexible space for cooking classes and private events after hours.


Students have access to day-use lockers and WiFi throughout the building.


There are many parking options in the blocks surrounding NOCHI, from ample metered street parking to paid, monitored lots.

Location Info

Event & Banquet Space

NOCHI isn’t only a place of learning—we could also be the home of your next event. Our spaces are flexible and beautiful, whether you’re looking to host a large party or a smaller gathering. To learn more or to inquire about event rentals, click here.

©2019 New Orleans Culinary & Hospitality Institute