Meet the Chef

A native of southwestern Louisiana from the small town of Cameron, Brandon Trahan grew up surrounded by homegrown and harvested food.  His path toward a successful management career in Louisiana was upended by the ravages of Hurricane Rita in 2005.  But the loss of his home, business, and livelihood proved to be a blessing in disguise, leading him to change course and pursue his dream of becoming a chef.  

After a year studying at Le Cordon Bleu in San Francisco and being exposed to a diversity of food styles and tastes, Brandon secured an externship in 2007 at Emeril’s New Orleans Fish House in Las Vegas, followed by increasingly responsible posts at Table 10 and Marche Bacchus.  Personal connections he made while doing private catering in Las Vegas – much of it focusing on Cajun cuisine – led Brandon to the idea of opening his own restaurant in the fast-growing restaurant scene of downtown Las Vegas.  Having been steeped in the traditions and cuisine of the bayou from his childhood all the way through his professional training, Brandon is now providing locals and visitors with a taste of authentic Cajun cooking in a casual setting.

As down-to-earth as his cooking is down-home, Brandon will likely be there to personally greet you with his warm, Southern hospitality.  As they say in Louisiana, “Laissez les bon temps rouler.”