Former interim dean of the John Folse Culinary Institute died at age 76 surrounded by his family in Columbus, Ohio on March 2 after battling cancer the last few years.

Though he did not have a culinary degree, University president Stephen Hulbert said that Doody was hired because of his previous experience with the food service industry, which included building and renovating many restaurants with his two sons for over 26 years, including Bravo and Voodoo BBQ.

Hulbert originally met Doody when Doody was attempting to sell or gift the state-of-the-art St. Charles Mansion in New Orleans to the John Folse Culinary Institute. Hulbert denied this request and said that a campus facility needed to be established first. Over dinner, Hulbert and Doody discussed the state of the Institute, and Doody was invited to become interim culinary dean.

“He was an energetic source of ideas,” Hulbert said. “He had no need to come to Nicholls. He was excited about the John Folse Culinary Institute. He really did it as a favor and a challenge.”

With a degree in business and a plethora of ideas, Doody created new opportunities for culinary students during his time at Nicholls. He spearheaded the agreement with Carmel Inn to allow culinary students gain professional experience in the inn’s restaurant. He also helped revise the construction plans for the new culinary building that is currently undergoing a formal revision.

Doody received a bachelor’s degree in business from Ohio Wesleyan University in 1956, a master’s degree in business administration in 1957 from Ohio State University and a doctorate in marketing and strategy in 1961, also from Ohio State University.

Doody then worked at Ohio State University as a marketing professor until 1972. While there, he founded an international consulting firm in 1964. In 1976, Doody began a retail-design business, which has since changed its name to Retail Planning Associates and continues to grow today. Doody also co-founded Applied Retail Systems and Management Horizons, served as director of Newell-Rubbermaid and several others and served as First Lieutenant in the Air Force. Doody also authored and co-authored three books on retailing.

Doody worked until the last days of his life, Hulbert said.

“Alton believed in living a life well-lived—or should I say, spending a life well-lived. He loved life, and he loved getting involved with people.”

Hulbert explained that within the last weeks of his life, Doody even started a new franchise after discovering a new European sandwich recipe.

A man that motivated to create does not do so without enemies. During his time at Nicholls, former culinary professor and assistant dean Anne Parr brought a lawsuit against Doody in May 2009 for allegedly not renewing her contract because she reported alleged wrongdoings. The University disagreed with the reason for termination, and the federal court found in favor of Doody and the other officials involved this February.

The University stood by Doody and his family. He was well loved amongst Nicholls administration, including Hulbert.

As a former trustee of Loyola University in New Orleans and the National WWII Museum (which he also co-founded), Doody will be honored at a memorial service at Holy Name of Jesus Church in New Orleans on March 14 at 3 p.m.

Doody’s family requests that instead of flowers, memorial gifts be made to the Alton F. Doody, Jr., Memorial Fund, Loyola University New Orleans, 7214 St. Charles Avenue, Campus Box 909, New Orleans, LA 70118, or the National WWII Museum, 945 Magazine St., New Orleans, LA 70130.