“I could not be happier to support Jana’s promotion to the position of chef de cuisine of Restaurant R’evolution,” said Chef John Folse, managing partner and executive chef. “It’s a natural evolution for her. She is Louisiana born and bred. She hunts, she fishes, she understands the culture and food of Louisiana,” he added. “We are proud to have Jana enhance our talented team and our fine restaurant. She has truly earned it.”
Billiot joined Restaurant R’evolution during its conceptual stage, even before it opened its doors in 2012, closely assisting in menu development alongside managing partners and executive chefs Folse and Rick Tramonto. Restaurant R’evolution, which evolves the food of the "seven nations" that formed Louisiana's culture and cuisine, has quickly risen to prominence throughout the fine-dining scene of the greater New Orleans area, the United States and across the globe.
“I’m thrilled,” said Billiot. “It’s every culinarian’s dream to be named chef de cuisine. What more spectacular restaurant to lead than Restaurant R’evolution.”
Billiot, a Louisiana native of Johnson Bayou in Cameron Parish, is a 2007 graduate of the Chef John Folse Culinary Institute (CJFCI) at Nicholls State University. Currently, CJFCI is the only post-secondary institution in Louisiana – and, in fact, one of the only ones in the country – offering four-year Bachelor of Science and two-year associate of science degrees in culinary arts. While studying at CJFCI, she trained at the Institut Paul Bocuse, Hôtellerie Restauration & Arts Culinaires in 2005 in Lyon, France. Following graduation, Billiot honed her culinary skills at Tramonto’s TRU Restaurant in Chicago, before joining the Restaurant R’evolution team in 2010.
“Jana was a dynamo in TRU’s kitchen,” said Tramonto. “She had incredible precision, talent and kitchen vision beyond her years. When I learned she was looking to return to Louisiana, I knew there was only one place she should call home—R’evolution.”
Billiot took the helm of Restaurant R’evolution in her role as chef de cuisine on February 6.