Chef Patrick Mould
Inducted on June 03, 2000
Chef, educator, TV personality, cookbook author and culinary innovator, Chef Patrick Mould has contributed much to the cooking landscape that is Southwest Louisiana. With over 32 years’ experience, Chef Mould is no stranger behind a stove and has been at the forefront of Cajun and Creole Cuisine. He has either been the Executive Chef or owner of various restaurants in the Lafayette area, most notably Charley G’s, Café Vermilionville, Hub City Diner, and City Club at River Ranch.
For the past 15 years, he has owned and operated Louisiana Culinary Enterprises, Inc. a Consulting and Catering Firm located in Lafayette, La. and has provided professional chef and chef spokesperson services for various food companies, most notably Tony Chachere’s, Lou Ana and Electrolux Appliances.
For the past three years Chef Mould has been the Executive Chef for the “Best Life Iberia” initiative that was established through a grant from Blue Cross/Blue Shield of Louisiana. He provides his original recipes that are nutritionally analyze for healthiness. The recipes are distributed through various social media applications and the Best Life website. The Chef also prepares the recipes at various functions, in particular the farmers markets established by the grant. He is also a co-host for the Best Life Iberia radio program that airs weekly on KANE 1240.
For the past 22 years, the Chef has been the VP of Programming and Development for Festivals Acadiens et Créole, the largest Cajun and creole celebration in the world.
He has been featured in the New York Times, Gourmet Magazine, Time/CNN as well as Southern Living, Food & Wine and Town & Country. His numerous TV appearances include the Today Show, Fox and Friends, the Food Network and more recently an episode of Anthony Bourdain’s “No Reservations.”
He was instrumental in Lafayette, La. being named both the Best Food Town in America by Rand McNally & USA Today in 2011 and the Tastiest Town by Southern Living Magazine in 2012.