Chef, Patrick Mould is an educator, TV personality, author and culinary innovator, a true icon of Cajun culture.
Chef Mould has contributed much to the cooking landscape that is Southwest Louisiana for more than two decades, most recently as a guest chef at The Accidental Chef and as the Executive Chef at City Club in River Ranch.
With over 22 years experience Chef Mould is no stranger behind a stove and has been at the forefront of Cajun and Creole Cuisine, serving as an expert chef and spokesman for Louisiana lynchpins Lou Ana Cooking and Tony Chacere’s.
“You have to understand the history of a culture to understand the significance of its cuisine,” says Chef Mould.
“Most chefs that prepare Cajun Cooking outside the state think of it as a pile of ingredients or a style of cooking. They don’t grasp the true meaning of this type of food preparation,” he adds.
“We have over 300 hundred years of cooking this particular style of cuisine under our belt and that’s just in this part of the world. This food is very sacred to us and we take it personally when it is done an injustice at the stove,” says Chef Mould.
He has launched some of Acadiana’s best restaurants, including Cafe Vermilionville and Charley G’s, and continues to appear nationally as a spokesman for Acadiana and Cajun culture.