Meet the people behind the Institute.

Our Team Our Board Donors NAFEM

 

Gerald Duhon
Executive Director
gerald.duhon@nochi.org
504.635.0009

Admissions

Jessica Couch
Director of Admissions
admissions@nochi.org
504.635.0011

Communications & Marketing

Jessica Sigmundsson
Community Relations Specialist
jessica.sigmundsson@nochi.org
504.635.0017

development

Sharyn Booker
Director of Development
sharyn.booker@nochi.org
504.635.0013

 

education

Jacob Anguiano
Assistant Culinary Arts Instructor
jacob.anguiano@nochi.org

education

Byron Bradley, Jr.
Assistant Culinary Arts Instructor
byron.bradley@nochi.org

Education

Amy Bryant
Student Success Coordinator
amy.bryant@nochi.org
504.635.0021

Education

Jason Clark
Educational Project Manager
jason.clark@nochi.org
504.635.0025

 

Education

Jet Gauthier
Hospitality Liaison
jet.gauthier@nochi.org
504.891.4060 

Education

Rebecca Klaskala
Culinary Arts Instructor
rebeccak@nochi.org
504.635.0014

Education

Kent LeVan
Curriculum Lead | Culinary Arts Instructor
kent.levan@nochi.org
504.635.0023

Education

Zak Miller
Department Chair | Baking & Pastry Arts Instructor
zak@nochi.org
504.635.0015

 

education

Blair Tiller
Assistant Culinary Arts Instructor
blair.tiller@nochi.org
504.635.0013

external affairs

Leslie Doles
Chief External Affairs Officer
leslie.doles@nochi.org

EVENTS

Toni Bates
Event Coordinator
toni.bates@nochi.org
504.635.0019

events

Michelle Dunnick
Director of Events & Social Impact
michelle.dunnick@nochi.org
504.635.0012

 

EVENTS

Philipe La Mancusa
Executive Events Chef
philipe.lamancusa@nochi.org
504.635.0018

EVENTS

Melinda Wilson, NOCHI Class of 2023
Event Sous Chef
events@nochi.org
504.635.0018

Finance

Cassie Holcomb
Chief Financial Officer
cassie.holcomb@nochi.org
504.635.0010

Finance

Yvonne Molina
Finance and Operations Manager
yvonne.molina@nochi.org
504.635.0028

 

Operations

Michele Berkley
Procurement Manager
michele.berkley@nochi.org
504.635.0035

Operations

Jarvis Madere
Building Engineer
jarvis.madere@nochi.org
504.635.0032