Culinary veteran Brad Gilstrap brings over 30 years of experience to The Lodge at Gulf State Park, A Hilton Hotel.
A native of Monroe, Louisiana, Gilstrap graduated from the John Folse Culinary Institute at Nicholls State University in Thibodaux, Louisiana. He began his collegiate studies at the University of Louisiana Monroe, majoring in Business Administration with a minor in Art.
Brad’s introduction to the culinary world was through his mother and grandmother, who were very versatile cooks. He learned cooking techniques and flavor profiles from them, and still remembers the wonderful aromas of their culinary creations.
Brad’s father owned a restaurant equipment business, and he began working for his dad at age 10 until attending Nicholls State at the age of 21.
Gilstrap honed his culinary skills at a variety of locations in the United States, including New Orleans, Daphne, Alabama, Gulf Shores, Alabama and Washington, Maine. His favorite culinary experience was New Orleans, which he considers a mecca of food styles.
Brad has been an integral part of the culinary efforts at The Lodge at Gulf State Park since the pre-opening stage. The Lodge officially opened November 1, 2018.