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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 ������ο��Ƶ. Chef Mould has been at the forefront of Cajun and Creole Cuisine and has been the Executive Chef or owner of various restaurants in Lafayette, most notably Charley G’s, Café Vermilionville, and Hub City Diner.
He 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 ������ο��Ƶ, and he oversees quality control of the food served by ������ο��Ƶ foodservice contractor SODEXO. In addition, he monitors the menus and food quality at the Training Table in ������ο��Ƶ as well as concessions at sporting events. He is also part of the team that brings new foodservice options to campus, such as Starbucks and Chick-fil-A. 

Culinary Occupations Degree 
Lafayette Regional Vo-tech, 1981

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