Credit: Courtesy of Galatoire’s
Who says you can’t teach an old dog new tricks?
With few exceptions, the grande dame French Creole restaurants in New Orleans have been led by men for decades. But (finally) that’s changing.
With Ella Brennan’s longstanding inspiration, Commander’s Palace led the way, promoting Meg Bickford to executive chef in 2020. Brennan’s in the French Quarter followed suit, advancing Kris Padalino to top chef in 2025.
And at the end of 2025, Galatoire’s, one of the most storied New Orleans restaurants, followed suit. Nicole Theriot is the restaurant’s first female culinary leader, brought in as director of culinary operations across Galatoire’s Restaurant, Galatoire’s “33,” and Galerie de Galatoire.
Chef Nicole Theriot
Credit: Courtesy of Galatoire’s
A New Leading Lady
The 121-year-old restaurant’s management made the announcement official this week. Theriot, who hails from generations of Cajuns down the bayou in Terrebonne Parish, brings an impressive resume to the position.
The 34-year-old chef went to the John Folse Culinary Institute at Nicholls State. She’s worked all over New Orleans, including with James Beard Award-winning chef Nina Compton at Compère Lapin and the now shuttered Bywater American Bistro. For close to a decade Theriot was executive chef of Tommy’s Cuisine and The Bombay Club. Most recently she helped open Lost Coyote, a contemporary restaurant and pool destination on the edge of the Treme.
Theriot learned about the opportunity from a friend and former Galatoire’s chef she works with every year feeding VIPs at Berckmans Place at the Masters Tournament in Augusta. “Of course, Galatoire’s had always existed on my radar. But I’d never eaten there,” she says.
After a series of interviews, her first dining experience at the French Quarter institution was on the Friday before Halloween, when she, and dozens of bedazzled witches, had lunch at the restaurant.
A spell was cast, and Theriot started in her new job in November.
Credit: Courtesy of Galatoire’s
If It’s Not Broke
The last thing Theriot has on her busy mind is changing Galatoire’s. “My ultimate goal is to stay as close to the traditions that keeps generations of guests coming in. They want the turtle soup to taste exactly as it did when they came in with their grandparents,” she says.
There are some bites that will never leave the menu. Theriot, like so many others, adores snacking on the Fried Eggplant with powdered sugar. She also is crazy about the Crawfish Etouffée. Then there’s the Soufflé Potatoes and Crabmeat Au Gratin.
“These are dishes rooted in classical French tradition, which aligns naturally with my training. I think it will be fun to surprise our guests with dishes that have come on and off the menu in the last 100, 50, or 25 years. People always ask for Chicken Rochambeau,” she says. “I keep hearing, ‘We’re so excited for you’ and in the same breath, ‘Don’t change a thing.’ I respect that.”
“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 in a press release. “Her experience and commitment to excellence makes her an ideal fit to help carry forward the traditions that have defined Galatoire’s for generations.”
Credit: Cedric Angeles
A Happy Cog
For now, Theriot is happy to observe and learn from a team that in some cases, has been in the Galatoire’s kitchen longer than she’s been alive.
“This restaurant is a big machine. My focus is how to be a cog in that machine and help it move smoothly, while improving and streamlining it. Staying committed to the tradition that people love while still moving forward,” she says.
Theriot is thrilled with her new role. “I feel blessed and fortunate to be a small piece of history in this thing that lived before me and will live after me,” she says. “This feels like it’s exactly where I need to be.”
Read the original article on Southern Living
Dining and Cooking