Meet The Chefs - Rockefeller's Restaurant

Lester Nicosia

Over 40 years of restaurant experience.
Known as “Lil Mutt”, took over operation of the legendary restaurant in the 1970s, developing many of his popular recipes.
Operated Nicosia’s Marina Wharf restaurant in Chalmette, LA, with 57 employees and 250 person capacity.
Continued to operate Mutt’s and a spin-off, Mini-Mutt’s, until 1999.
Justice of the Peace for St. Bernard Parish 1996-2002.
Owned and operated Bayou Cajun Cuisine, LLC, 2000-2005 (Hurricane Katrina), producing up to 5,000 pounds of culinary items per day, including seafood gumbo, soups, and sauces distributed through Sysco Foods to outlets throughout South LA, including seventeen Super Wal-marts. Used Cryo-vac method to insure product longevity, quality, and safety.
Bayou Cajun was featured on The Food Channel for four years, as well as other cooking TV shows
Nicosia’s Catered Affairs, a subsidiary of Bayou Cajun Cuisine, served parties up to 500 people, and after Katrina served up to 800 people per day.
Managed Tope La Restaurant after relocating to Hammond, LA, after Katrina
Established Rockefellers Restaurant in Ponchatoula, LA, with Thomas Bond and Dr. Robert Benson, which continues today as one of the premier restaurants on the Northshore, chosen by the Morning Advocate editors as one of the top six restaurants in the entire state.

Born and educated in South Louisiana; married to Heather Collins Bond; two sons, Mason and Cabe
Began his career at Mike Anderson's Seafood while attending LSU
1996-97 Attended Culinary Arts Institute of Louisiana, developing a truly unique style with Cajun, Creole, Italian, German, Asian, African, and French influences
Manager at Copeland's of New Orleans, Monroe, and Myrtle Beach, and Kansas City
2001-02 Opened and managed T.J.Rene's in Monroe with Chef Rene Loucel
2002 Opened La Bella Vita Restaurant in Monroe
2003-07 General manager of Tope La, Hammond, LA and Tope La Catering under Chef Tommy Masaracchia
2008 Partnered with Lester Nicosia and Dr. Robert Benson to establish Rockefeller's Restaurant and Rockefeller's Catering

Born in McComb, Mississippi and grew up in Southeastern Louisiana
Developed his passion for cooking as a young man with the help of his mother, winning multiple regional and state competitions
Refined his skills working in various regional restaurants under Chefs Phil O'Donnel, Gary Fonseca, Matthew Hauk, and Tommy Masaracchia, most recently as sous chef at Tope La Restaurant
In 2008 joined Lester Nicosia and Tommy Bond in the Rockefeller's kitchen, adding his own creativity and managerial experience to the Rockefeller's team