Patrick Trahan
Executive Chef, Ruffino’s Restaurant
With a culinary career that spans diverse kitchens and prestigious programs, Patrick Trahan brings a passion for excellence and innovation to his role as the Executive Chef at Ruffino’s Restaurant. A native of Thibodaux, Louisiana, Patrick graduated from Nicholls State University and honed his skills at the John Folse Culinary Institute. His journey took him to New York’s Westchester Country Club and then to Lyon, France, where he trained at the renowned Paul Bocuse Institute as part of the Worldwide Alliance Program. This international experience cultivated his deep understanding of French cuisine, which continues to influence his approach to cooking.
Patrick’s career in Louisiana began in New Orleans, working under Chef Michael Gulotta, where he advanced from sauté cook to executive sous chef. He then took on leadership roles in Houma and Baton Rouge before joining the culinary team at Ruffino’s. Since joining Ruffino’s, Patrick has been focused on creating balanced, vibrant dishes that honor seasonal ingredients, local seafood, and the evolving tastes of Lafayette and Baton Rouge’s culinary scene.
With a clear vision of attracting a new generation of diners, Patrick is poised to continue the restaurant’s legacy, blending tradition with fresh, modern flavors. His mantra, “Cook with love,” speaks to his commitment to crafting dishes that celebrate life’s moments regardless of the occasion, ensuring every guest has a remarkable dining experience.