April 5, 2016 05:00 PM

Gregory Doucet, former executive chef of Jolie’s Louisiana Bistro, has been named executive chef at The Blake, a senior living facility set to open this spring in Lafayette.

Doucet began his culinary career at the John Folse Culinary Institute at Nicholls State University, where he received a bachelor of science degree in culinary science after studying business at UL Lafayette. Throughout his career, he has worked in various restaurants moving quickly up the line to his most recent position as executive chef at Jolie’s Louisiana Bistro, where he was quickly promoted from line cook to kitchen manager to catering chef, sous chef and then executive chef in 2013, where he remained until the restaurant’s recent closing.

Keeping with its philosophy that food plays an important role in a person’s quality of life, The Blake says its dining options will focus on high-quality seasonal specialties, seafood, meats and produce, while offering well-balanced menus in a restaurant-style environment.

The Blake is set open soon at the intersection of Kaliste Saloom Road and Polly Lane.

This 93,000-square-foot retirement community is under construction at the intersection of Kaliste Saloom Road and Polly Lane. Located across from Lafayette Heart Hospital, the facility offers 110 apartments with “resort-style” amenities for assisted living and memory care residents.

The Blake is owned by Alabama-based Quality Senior Living and will be operated by its affiliate, Blake Management Group of Jackson, Miss.


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