Chef Norman Hunt Returns to Nicholls State University

Universities all over the country are implementing new dining concepts. One of south Louisiana’s premier chefs, Norman Hunt, has contributed greatly to this surge in food innovation, and is bringing his talents back to Nicholls State University.

Before 2018, students who wanted vegan or plant-based meals had a choice: eat bland salads or eat slightly less bland salads. The idea of a place where students could access hot, vegan and plant-based meals daily was practically unheard of. But filling that void was a dream that Chef Hunt brought to fruition. Chef Hunt observed the changing landscape of university dining and dug deep into his past culinary trainings and experiences to create a “Roots” station for the dining hall at Nicholls. Whether students needed to eliminate all animal products for religious reasons, or simply wanted to make a healthier choice when eating, the ability to request a fresh vegan or plant-based stir fry, Cajun or Mexican style, was now at their fingertips. Universities and fellow chefs across the region soon realized the benefits of offering these new options and quickly followed suit. Now, vegan or plant-based options are available at many university dining halls across the nation.

"Working with Chef Hunt has always been a pleasure,” says Sodexo Area Marketing Specialist, Bianca Gilfour. “I truly enjoy helping him bring his ideas to life, and the moment he shared with me the “Roots” station idea I immediately knew it was going to be a big deal.”

Chef Hunt was born in Metairie, Louisiana where his curiosity for cooking was first piqued by his grandmother. She was a resourceful Filipino lady who baked fresh bread, grew vegetables, and even dabbled in carpentry. Chef Hunt learned to appreciate cooking at an early age and spent time in the kitchen cooking with his mother and other family members. He remembers that no one wrote down recipes, and everyone simply enjoyed the process of creating those meals.

"My grandmother always taught me to cook the ingredients, not the meal,” says Chef Hunt. “Everyone cooks dinner, but good cooks pay respect to the ingredients and enhance the natural flavor, texture, and colors. That is generational and will be something I pass on to my children."

After high school Chef Hunt pursued a career in welding. But after working three years as a welder, his aunt knew there was more of him to offer the world and encouraged him to attend culinary school. It was there that his teachers taught him “how to think about food” and encouraged him to be more innovative with his craft.

After culinary school Chef Hunt landed a job at the Ritz-Carlton in New Orleans and eventually moved to the hotel chain’s St. Louis location. Throughout the course of his career, he’s managed several kitchens, and in 2014 decided to bring all of his experience to Sodexo and the team at Nicholls State University. Now, after serving four years as an executive chef in the healthcare industry, Chef Hunt is returning to the university setting.

“President Clune and I are so excited to have Chef Norman return to Nicholls,” says Allison Clune. “The impact he has on Nicholls is immeasurable. We are consistently being recognized as the best university food service in the Louisiana system.”

Chef Hunt’s fans are not limited to just the student body. The public is always welcome to enjoy the dining services on campus, and many folks have been fortunate to experience Chef Hunt’s culinary wonders.

“He is invaluable for our entertaining and fundraising,” says Clune. “The meals he prepares rival any restaurant in New Orleans. They are truly some of the best meals we have ever had. Jay and I are so grateful to have both Chef Hunt and his extraordinarily talented wife Chef Shannon at Nicholls. They are a five-star couple.”

Chef Hunt has returned to a familiar position as Executive Chef for campus dining, and will once again bring fresh, new ideas to the eating experience at Nicholls State University. He has plans to start the fall semester by introducing handmade Neapolitan pizza, and several other new items that will be made from scratch (…the emphasis on “scratch” cooking only makes sense if you know anything about Chef Hunt).

This fall students will also be met with a new look in the dining hall. New, rotating stations, signage, and other amenities will accompany the updated menu items that Chef Hunt will introduce. Students will also be able to enjoy a new Pizza Hut location on campus.

“The Nicholls community is in for a real treat with Chef Hunt’s return to campus,” says Gilfour. “Our entire dining team has worked incredibly hard this summer to prepare for the fall semester and we look forward to the introduction of our new offerings, enhanced atmosphere, and more."

Sodexo is helping to usher in a new era at Nicholls State University—one marked by innovation and an experience that can only be defined as luxurious and yet, Louisiana comfortable. As Chef Hunt and the team at Sodexo begin rolling out the new enhancements, life at Nicholls will only taste better.