Hi, I’m Fallon — though most people simply call me Fé.
My love for cooking began long before culinary school, long before I ever held a chef’s knife.
It started in the kitchens of my grandparents and parents, where the pots were always full, the air was always warm, and the lessons were passed down without anyone realizing they were teaching. Our family’s Cajun and Creole roots ran through everything — the flavors, the stories, the rhythm of everyday life.
I grew up surrounded by Cajun French, too. The kind spoken quietly — usually when the adults didn’t want us kids to know what they were saying. Back then, I never realized how precious those moments were. Now, I wish I had leaned in closer, listened harder, and learned more of the language that carried so much of our family’s history. Still, the sound of it stayed with me. The cadence, the laughter behind it, the pride tucked between every word — all of it shaped the way I cook today: with heritage, heart, and a whole lot of soul.
That foundation eventually carried me to the Chef John Folse Culinary Institute at Nicholls State University in Thibodaux, Louisiana. There, I learned classical French technique, explored the roots of Louisiana cuisine on a deeper level, and found my own creative voice in the balance between tradition and innovation. Today, I’m honored to continue giving back as a member of the CJFCI Alumni Board in Public Relations, supporting the next generation of chefs.
Somewhere along that journey, another passion took hold — wine.
What started with the Court of Master Sommeliers Intro Course expanded into the Society of Wine Educators, where I’ve continued my work toward CSW and CWE certifications. To me, wine isn’t just a beverage; it’s storytelling. It’s history, culture, and connection poured into a glass.
Now rooted on Florida’s Emerald Coast, I bring together everything that shaped me:
My Cajun-Creole heritage.
Gulf seafood and coastal ingredients.
Classical French culinary training.
Wine education and tasting experiences.
The warmth and welcome of home-style cooking.
Whether I’m hosting a private dinner, teaching a wine or cooking class, creating a tapas menu, or preparing something nostalgic and comforting, my intention is always the same:
To make people feel welcome, connected, and right at home around my table.