Taylor has lived in New Orleans her entire life. As she was growing up, her grandmother would ask her to help with cooking and baking for dinner. Once she settled into her teenage years, she took up baking in her home and found a real passion for it. Thanks to NOCHI, she has been able to learn new techniques and skills to help her improve and understand the true meaning behind baking.

After NOCHI, Taylor would like to go back to her hobby of baking and possibly start a catering business.

Email Taylor

Allison was raised in Pass Christian, Mississippi. Growing up, she found her love for cooking through watching cooking shows alongside looking up recipes to experiment with and share with her family. Before coming to NOCHI, Allison was studying law but realized she liked coming home and spending time in the kitchen more than she liked being at school. Soon after, she started looking into culinary schools. When she discovered NOCHI could bring her to the city of her favorite cuisine and much closer to her family, she knew it was where she wanted to go.

After NOCHI, she hopes to work at a restaurant in the city until she can one day achieve her dream of becoming a private chef.

Email Allison

Adrian was born and raised in Nebraska. Adrian found an early interest in cooking from his mother and brother, later deciding to pursue it full time. Adrian has spent the last 7 years working in kitchens from line cook to Sous. Adrian has decided to attend NOCHI to hone his skills and acquire new knowledge.

After NOCHI, Adrian plans to move to Colorado and continue his culinary journey there.

Email Adrian

Justin discovered his love for cooking at a young age while preparing meals for himself and his siblings. Raised in Southern California and proud of his Chicano heritage, Justin developed a strong work ethic through years of helping with his father’s landscaping business. At 17, he began working as a dishwasher at Big Canyon Country Club in Newport Beach, where he was inspired by the energy and teamwork of the kitchen. Over time, he earned the trust of his chefs and was cross-trained across all stations. Now 19, Justin is attending NOCHI to sharpen his skills, expand his knowledge, and prepare for a future where he hopes to return to Big Canyon in a leadership role, open his own restaurant, and eventually support his community through charitable work. He is also pursuing a business degree to complement his culinary ambitions.

Email Justin

Ziyeh was born and raised in New Orleans, Louisiana. At age 6, he began learning to cook and has been in love with it since. His goal after NOCHI is to make one of the biggest imprints on the culinary industry.

Email Ziyeh

Narcisse has spent over a decade in Baton Rouge, stirring the pot in marketing, project management, and events. But behind every brand activation, business meeting, and “just because” brunch, one thing has always stayed on the table: food. Realizing it was time to embrace the calling, she leaned into her culinary dreams. Now at NOCHI, Narcisse is sharpening her knife skills and her vision as she masters the techniques and learns the recipe for success.

After NOCHI, Narcisse is cooking up a private chef business that blends curated meal prep, core memory–making catering, crave-worthy immersive dining experiences, and maybe even a product line... if she’s feeling spicy.

Email Narcisse

Ingrid began cooking when she was seven and just kept cooking from there. She planned to study photography and journalism, but found she wasn’t happy and I felt like I did not belong on that path, so she switched to culinary. Ingrid started her journey at Southwest University in her hometown of El Paso Texas. From there, she worked as a line cook and started to learn about pastry and plated desserts - one of her passions. She would love to be able to work dinner service and do desserts at the same time.

Email Ingrid

Riley grew up in La Habra California with a passion for the culinary world ever since she was a little girl. Whether it was helping her nana make dinner or helping her mother decorate cakes, she knew her future was to be a chef. She worked towards this goal working in a country club, learning all she could from her chefs and occasionally creating her own signature dishes for the menu. Riley is thankful to have such supportive mentors who never made her doubt her potential.

After NOCHI, Riley hopes to find success as a private chef or food journalist. She also hopes to become a culinary educator for the next generation of chefs, being a mentor for those who need someone to believe in them.

Email Riley

Matt grew up in Southern California, enamored with the incredible diversity of foods and flavors. By the time he could drive, he was already searching out the best, most innovative, and strangest taco trucks Los Angeles had to offer - but it wasn't quite enough. Matt moved to New Orleans in 2019 and while surrounded by incredible food, he decided it was past time to pursue creating those flavors, not just enjoy them. He enrolled at NOCHI after his experiences at the Baiyu and Waliimo pop-ups.

After NOCHI, Matt would like to continue developing his techniques and ability, as well as searching for more strange, innovative flavors around the world.

Email Matt

Keshia was born in New Orleans but spent much of her childhood in Dayton, Ohio before returning home at age ten. Her passion for baking began in her aunt Cynthia’s kitchen, where she was often given small tasks while listening to stories and learning cherished family recipes. Holiday meals were especially formative. Planning menus, preparing dishes, and making last-minute trips to the market became treasured traditions. By the time she entered college, Keshia had already developed a standout collection of desserts that earned her a reputation among friends and secured her spot at countless dinner parties.

In 2001, back in New Orleans, Keshia met her friend Bjoaz, a pharmacist and former pastry chef, who introduced her to a world of pastry exploration across the city. Together, they discovered hidden gems and revisited local favorites, sharing a love for both delicious and health-conscious sweets.

After graduating from NOCHI, Keshia plans to collaborate with fellow chefs to develop exciting, healthier versions of breads, desserts, and chocolates—infusing her creations with both nostalgia and innovation.

Email Keshia

Shannon’s passion for cooking started at a very young age and has only grown as the years have passed. His love for cooking first started by watching his family in the kitchen, and eventually deepened when he started getting in the kitchen himself. Shannon believes that NOCHI can enhance his culinary skills, and help him on his journey to becoming a chef at his own restaurant.

After attending NOCHI, he plans on taking his talents and tricks new and old, wherever the wind takes him - all while pursuing his dreams of opening up his own restaurant.

Email Shannon

Desmond was born and raised in Reserve, Louisiana, where his love for cooking started early. At the age of 11, he began spending time in the kitchen with his grandmother, watching her cook and lending a hand whenever he could. Together, they shared meals with families across the Tri-Parishes (St. John the Baptist, St. Charles, and St. James) creating not just food, but memories and connections.

When his grandmother passed away, Desmond made it his mission to carry on her tradition. He continued to cook, bake, and meal prep for those around him, holding close the lessons she taught him about generosity, care, and community. Her influence remained the heart of his passion.

In 2025, Desmond took a major step forward in his culinary journey by enrolling at the New Orleans Culinary & Hospitality Institute. At NOCHI, he is learning to refine his techniques and explore new skills, all while staying true to the values that first drew him to the kitchen.

After completing his studies, Desmond hopes to become a private chef. He looks forward to creating dishes that not only taste good but also bring comfort and connection to those he serves. His goal is simple: to honor the legacy of his grandmother and share the love of food she passed on to him.

Email Desmond

Leslie is a passionate culinary professional currently pursuing Baking and Pastry Arts at the New Orleans Culinary and Hospitality Institute after completing her certificate in Culinary Arts. Cooking has been a lifelong love, rooted in childhood memories of being in the kitchen with her father, a chef of nearly 40 years. That early exposure sparked a deep connection to food that continues to grow - one she now shares with her own children by teaching and cooking alongside them.

Originally from Baton Rouge, Louisiana, with family roots in the 7th Ward of New Orleans, Leslie’s culinary perspective is deeply shaped by the flavors, traditions, and community of both cities. With a strong foundation in hospitality and a love for creating meaningful food experiences, she plans to open her own restaurant after culinary school. Her vision centers on seasonal, farm-to-table cuisine that highlights freshness, sustainability, and a deep respect for ingredients. Every dish she prepares is a blend of heritage, heart, and purpose - carrying forward a legacy of cooking that began at home.

Email Leslie

Shreka is from Marrero, Louisiana. She discovered her interest in baking and pastry arts at age 11 after watching shows like Sugar Rush and Cake Wars. A self-taught baker and cake decorator, she turned her early curiosity into a true passion. She has spent eight years working in the bakery industry and enjoys baking for family and friends.

After attending NOCHI, Shreka hopes to continue refining her skills and build confidence. Her goal is to one day open her own bakery.

Email Shreka

With over 25 years of hands-on experience across diverse culinary landscapes, Marya brings a seasoned blend of creativity, resilience, and resourcefulness to every kitchen she enters. From orchestrating multi-day catering events for up to 350 guests in remote locations to serving as a private chef across multiple states, Marya is known for her logistical precision, inventive menus, and unwavering commitment to quality.

Marya’s background spans roles as a wilderness food instructor, safari guide, SCUBA charter chef, and even a USDA farm liaison - an uncommon path that enriches her deep knowledge of local food systems, sustainable sourcing, and adaptive cooking techniques. Her experience running Happy Jack Harvest, a Wyoming farmstead, speaks to her farm-to-table ethos and dedication to seasonal, ingredient-driven cuisine.

Whether managing mobile kitchens, planning foraged meals in the wilderness, or preparing high-volume dishes with minimal notice, Marya excels in high-pressure environments and thrives on bringing people together through food. She is currently advancing her formal culinary education at the New Orleans Culinary and Hospitality Institute, graduating in 2025, and holds certifications in food safety and hospitality service.

Marya’s style is grounded in bold flavors, rustic refinement, and an enduring curiosity for global food traditions—an approach shaped by decades of adventurous cooking and a lifetime of learning.

Email Marya

Quinci began cooking at just six years old, continuing a family tradition passed down through generations from her father to her. For Quinci, food is about more than just flavor; it’s a way to express joy, create connection, and bring people together. Every dish she prepares is rooted in love and the desire to share that feeling with others. IG: >@_flavorbyquinci_

Email Quinci

Jacob’s fascination with food began long before he stepped into a professional kitchen. Growing up in Santa Ana, California, he was inspired by his Salvadorian grandmother’s soulful cooking and the spirit of communal Latino hospitality that surrounded his family table. His mother’s ownership of a food truck further deepened his curiosity about food as a craft and a business.

Jacob has worked in the culinary industry for over five years, starting in high school. Most recently, he has spent over a year immersed in the fine dining world at Nobu. Choosing to study at NOCHI was a deliberate decision to grow through discomfort and learn from one of the most dynamic food cities in the country.

After NOCHI, Jacob plans to stage at world-renowned restaurants around the globe. His long-term vision is to open a restaurant of his own, one that refuses to label cuisine by region and instead celebrates a fusion of global influences. To Jacob, food is art meant to nourish, inspire, and connect.

Email Jacob

Emma has always enjoyed cooking and baking as a hobby. The growth of social media has provided her the opportunity to explore different cuisines and try new recipes. She loved Gilmore Girls and always saw herself being like Sookie, the chef at the Inn, but until recently hadn’t considered exploring that career option. While she doesn’t have any experience beyond cooking and baking for family and friends at home, she’s hoping NOCHI will give her the professional skills and knowledge to pursue her dream of owning her own bakery/café.

After NOCHI, Emma hopes to work in a small bakery/café where she can combine her love for cooking and baking.

Email Emma

Jaxon’s interest in food and hospitality began at a very young age. Growing up in a family that cooked every meal sparked his passion for the culinary arts.

Over the past two years, Jaxon has worked in various food service jobs. Originally from Houston, Texas, he relocated to New Orleans to further pursue his career in the industry. Thanks to NOCHI, he now has the skills and confidence to thrive in a professional kitchen and consistently produce top-notch dishes.

After graduating from NOCHI, Jaxon plans to specialize in fine dining and eventually open his own white-tablecloth restaurant in New Orleans.

Email Jaxon

Jeremiah was born in Algiers, a neighborhood in New Orleans that he proudly believes has the best food in the world. From a young age, he was inspired by watching his mother and grandmother cook meals he swears could rival any professional chef. In 2020, his passion for the culinary arts truly took shape when he began selling breakfast plates at school. Now a student at NOCHI, Jeremiah is eager to sharpen his skills and grow as a chef. After completing the program, he plans to return to catering and selling plates, with hopes of launching a food truck and eventually opening his own restaurant.

Email Jeremiah

Quinton’s love for the culinary arts began at a young age. While he’s always been drawn to food, it wasn’t until recently that he chose to fully embrace that passion and pursue it as a career. Some of his most meaningful memories come from watching his grandmother prepare traditional Southern dishes and desserts - moments that sparked both inspiration and curiosity in the kitchen. For Quinton, cooking has become more than just a skill; it’s a true outlet for creativity and self-expression.

After NOCHI, he plans to build his reputation and establish himself as a leading private chef in the greater New Orleans area, offering a wide range of personalized culinary services.

Email Quinton

Isyufran was born and raised in the countryside of Estelí, Nicaragua, and moved to New Jersey at the age of twelve. The transition brought significant changes, but also opened the door to new opportunities in education and self-discovery. While navigating high school, he found his passion for cooking and began formal training at a small culinary school in Asbury Park in 2017. He later earned his associate degree in Culinary Arts from Brookdale Community College in 2021.

Despite the challenges of the pandemic, Isyufran continued to grow professionally, eventually working his way up to head chef at Barrio Costero, a coastal Mexican-inspired restaurant. With many accomplishments under his belt, he sought a fresh start and greater impact—both personally and culturally. Thanks to the Aarón Sánchez Impact Fund, he is now continuing his culinary journey at NOCHI in New Orleans, sharpening his skills and embracing a bold new chapter in his career.

Email Isyufran

Bailey was born and raised in Dallas, Texas, and is now proud to call New Orleans home. Over the past four years, he has been an active tennis team member, where he developed leadership skills and a strong sense of discipline. During this time, he also dedicated himself to cooking at home and providing meals for his family, along with gaining valuable experience serving as the main cook at a professional event. Bailey relocated to New Orleans to broaden his culinary knowledge at NOCHI and is currently employed at Magazine Table as a busboy.

After NOCHI, Bailey hopes to return to Dallas, show his skills, and get a job at a top restaurant.

Email Bailey

Luu is the owner and chef behind Magasin Vietnamese Café, a beloved New Orleans eatery known for modern Vietnamese cuisine rooted in family tradition. A third-generation Vietnamese-American, Luu’s culinary journey began in 2010 when his passion for cooking was sparked while grilling meats for a small sandwich shop in the Medical Center of Houston. Though Luu holds a Bachelor in Business from Lamar University, he did not have a formal culinary background. His education in the kitchen came from working under Chef Luot “Lulu” Nguyen—his mother-in-law and a revered chef in the Vietnamese community—for over a decade. Her mentorship deeply shaped Luu’s understanding of Vietnamese flavors, hospitality, and the importance of preserving cultural foodways.

Together with his wife, Kim Nguyen, Luu opened Magasin as a brick-and-mortar restaurant in New Orleans. The couple has since expanded the business into a thriving festival and catering operation. Their food celebrates the legacy of Vietnamese cuisine while embracing Southern and Cajun influences, creating bold, cross-cultural flavors that have made them a local favorite.

Email Luu

Raul discovered his passion for cooking at a young age, learning family recipes and experiencing the excitement of being in the kitchen firsthand. This early love for food inspired him to pursue a career in the culinary arts, with the goal of becoming a private chef. Through his time at NOCHI, Raul has gained valuable skills and techniques that are helping him turn his dream into reality. He plans to launch his career in the New Orleans area, where he hopes to leave a lasting impression on the city’s vibrant and evolving food scene.

Email Raul

Joshua has had a passion for cooking since childhood, often spending time in the kitchen learning from his mother and trying to replicate her techniques. As he grew older, his love for food and desire to turn it into a career only deepened. Determined to follow his dream, he enrolled at NOCHI to develop his culinary skills and gain professional experience. After completing the program, Joshua hopes to work in a high-end restaurant and use his career to help provide a better life for his family.

Email Joshua