sponsored by

Ryan Trahan
Executive Chef

Ryan Trahan is the executive chef of Blue Dog Café, bringing his inventive cuisine and reimagined classics to the landmark establishment. Prior to serving as executive chef at Blue Dog Café, Trahan has worked in many restaurants around South Louisiana, as well as being the chef/owner of the restaurant Dark Roux, the acclaimed, regionally inspired, sustainable Southern concept in Lafayette, Louisiana. At Dark Roux, Ryan was named a 2017 “Chef to Watch” by Louisiana Cookin’ Magazine. Shortly after taking the Executive Chef position at Blue Dog Cafe, Trahan won the Louisiana Seafood Cook-Off and was crowned the 2018 King of Louisiana Seafood and later 2018 King of American Seafood. Ryan was raised in Crowley, Louisiana with roots firmly established in Louisiana / Southern style cooking. He will continue to focus on the community with fresh, regionally inspired, sustainably sourced local cuisine strongly rooted in Southern hospitality and Acadian culture.


Executive Chef

Jean-Paul grew up in the small town of Thibodaux, Louisiana, and received his Bachelor’s degree at John Folse Culinary Institute at Nicholls State University. In culinary school, Jean-Paul participated in an eye-opening exchange program with the Paul Bocuse Institute in Lyon, France. After completing his formal studies, he worked at Étoile restaurant at the Domaine Chandon winery in Napa before moving to San Francisco to help open EPIC Roasthouse as a sous chef under Chef Jan Birnbaum. In 2007, he moved to St. Thomas, where he served as sous chef at two local restaurants on the island. In 2009, Jean-Paul moved to New York and joined the team at Maialino. Over four years, Jean-Paul was promoted several times and ultimately assumed the role of Chef de Cuisine of Gramercy Terrace at The Gramercy Park Hotel. In 2014, Jean-Paul became Executive Chef of Blue Smoke, overseeing both locations of Blue Smoke, Jazz Standard at Blue Smoke’s Flatiron location, and Blue Smoke On The Road.