Chef Michael Gulotta
Born and raised in New Orleans, Michael Gulotta began cooking in local restaurants at age 17. Michael graduated from Chef John Folse Culinary Institute at Nicholls State University in Thibodaux, LA. After working in area restaurants including Chef Folse’s Lafitte’s Landing, he began working in the newly opened Restaurant August in 2002. After six months, he took leave to spend time studying and working in Italy and Germany, spending four months in the Italian Riviera and fourteen months in Germany. After Hurricane Katrina hit, Michael returned home, running food to St. Bernard in the mornings and working the August line at night. In 2007, he was promoted to Chef de Cuisine where he remains today, earning consistently positive reviews, establishing firm relationships with local farmers and using the best local ingredients in his award-winning food.