What did your time at Nicholls mean to you?
“Attending Nicholls was an exciting experience for me because I knew it was preparing me to take over my family’s businesses. I met so many wonderful people and created valuable relationships that I still have to this day. I enjoyed my time so much so that I wanted to stay involved with the school after graduation. I am now a board member of the Nicholls State University College of Business Advisory Board and the Nicholls State University Foundation.”
What is your favorite memory from Nicholls?
“The relationships I developed with professors, fellow students, and the Nicholls family have benefited me for my entire professional career. These lifelong bonds forged in Thibodaux have been a great part of my professional and personal growth and success.”
What made you choose Nicholls?
“As a lifelong resident of Louisiana, I knew I wanted to attend a university in the state. I knew that at Nicholls I could get a valuable business education while staying within the community I love.”
What do you do now and how did Nicholls help you?
“After completing my degree at Nicholls, I entered the business world. I am now the owner of Cenac Marine, Main Iron Works, Houma Machine and Propeller, and Golden Ranch Farms, among others. In addition to running my businesses, I’m an avid philanthropist in the Gulf Coast region and a strong supporter of coastal wetland restoration. Each day I focus on helping cultivate a strong local economy in the Houma area and in Terrebonne Parish, and I ensure that my business efforts are aligned with conservation efforts. My time at Nicholls gave me a foundation of skills that enhanced my entrepreneurial mindset and prepared me to take over and expand my family businesses.”
What’d be your advice to current and anticipating students of Nicholls?
“My advice to the current and future students of Nicholls is to enjoy all the university has to offer. Get outside of your degree program, participate in other activities on campus and meet new people, and don’t forget to get some of the fantastic food from the culinary school.”
Is there any additional information you’d like to share with us?
“In 2015, I had the honor of giving back to my university. I made a donation to the Chef John Folse Culinary Institute that led to the creation of a 33,000 square foot state-of-the-art culinary facility, complete with six kitchens, lecture rooms, and a student study lounge. The Lanny D. Ledet Culinary Arts Building is named in honor of my long-time employee and friend.”