Congratulations to Chef Ryan Trahan, 2018 King of American Seafood! On August 4, 2018, our chef beat out eleven contestants from across the country in order to be crowned winner of the 15th Annual Great American Seafood Cook-Off.
“This year’s competition was one of the toughest yet, and I want to congratulate all of today’s competitors for presenting exceptional dishes, and to Chef Trahan for truly showcasing why Louisiana seafood is one of the most flavorful and healthy ways to enjoy a meal,” said Lt. Gov. Billy Nungesser.
Congratulations to Chef Ryan Trahan, 2018 King of Louisiana Seafood! On June 19, 2018, our chef beat out eleven contestants from across Louisiana in order to be crowned winner of the Louisiana Seafood Cook-Off. As King, Ryan will represent the Louisiana Seafood Promotion Board, Lieutenant Governor Billy Nungesser and Louisiana Travel in events across the country.
“We are thrilled to name Chef Ryan Trahan the 2018 King of Louisiana Seafood,” said Lt. Governor Billy Nungesser. “I look forward to working with him to represent the great state of Louisiana and our one of a kind, world famous Louisiana seafood. This is going to be an exciting year filled with opportunities to showcase our fresh Gulf seafood to the world.”
Blue Dog Café features Ryan Trahan as Executive Chef. He brings his inventive cuisine and reimagined classics to downtown Lake Charles. Inspired by the elevated hospitality that defines Blue Dog Café, his menu features new dishes like a Crawfish Cake, Charbroiled Oysters, Pork Fried Catfish Chips, Pompano En Papillote, Half Roasted Chicken and Buttermilk Pie.
Chef Ryan Trahan is most recently known from the restaurant Dark Roux, an acclaimed and regionally inspired, sustainable Southern concept in Lafayette, LA. In 2017 he was named a Chef to Watch by Louisiana Cookin’ magazine. Ryan was raised in Crowley, LA, with roots firmly established in Louisiana home cooking. Ryan will focus on the community with fresh, regionally inspired, sustainably sourced local cuisine focused on southern hospitality and Cajun culture.
“Blue Dog Café has been a south Louisiana institution for nearly twenty years, and it’s an honor to continue the tradition of George Rodrigue to tell the story of Cajun culture through my food,” says Executive Chef Ryan Trahan. “I look forward to bringing a more modern perspective on Cajun cooking to the restaurant while being dedicated to quality ingredients.”
“We have been watching Ryan make an impact on the Louisiana culinary scene for a while now and could not be more excited to have him join the Blue Dog Café,” said Jacques Rodrigue, co-operator of Blue Dog Café and son of artist George Rodrigue. “Ryan is the perfect chef to continue the Blue Dog Café’s tradition of serving as a destination and cultural hub that pays tribute to Dad, his artwork, and Cajun culture.”