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Chef, educator, TV personality, cookbook author and culinary innovator, Chef Patrick Mould has contributed much to the cooking landscape of Southwest Louisiana. 

Chef Mould has been at the forefront of Cajun and Creole Cuisine and the Executive Chef or owner of various restaurants in ��ɬֱ��, most notably Charley G’s, Café Vermilionville, and Hub City Diner.

He has been featured in the New York Times, Time/CNN, Southern Living, Food & Wine, Town & Country, and has appeared on the Today Show, Fox and Friends, the Food Network, and Anthony Bourdain’s “No Reservations.”

Chef Mould has provided chef spokesperson services for food companies Tony Chachere’s, Lou Ana, Electrolux Appliances as well as Tabasco. He brings years of foodservice experience to the University and oversees quality control of the food served by University foodservice contractor SODEXO. 

Additionally, he monitors the menus and food quality at the Training Table in Athletics as well as concessions at sporting events. He is also part of the team that brings new foodservice options to campus.

Culinary Occupations Degree - ��ɬֱ�� Regional Vo-tech 1981