Trenasse

The collaborating chefs of Trenasse focus on Gulf Coast Cuisine with a South Louisiana Flare. Using simple, fresh, ingredients, they present their dishes with classical technique and creative appeal.Owner Chef Jim Richard is originally from Lafayette, Louisiana, where he grew up around family owned restaurants and catering led by his Grandfather, Leon Mayers, that dates back to the late 30's. Jim's fathers side of his family is credited with starting the frog import and export business in Rayne, Louisiana, known as the Frog Capital of the world. He is a graduate of the Culinary Institute of America -New York Class of '88. After traveling in the industry he moved to New Orleans where he became Sous Chef at Commander's Palace and Palace Cafe in the early 90's. He then moved to Florida where he was executive Chef at Flamingo Cafe. Chef Richard Started Word of Mouth Restaurant group and Blue Mountain Catering company in 1998 in South Walton County, Florida. He then opened The Lake Place Restaurant in 2002 and partnered with Chef Brannon Janca and Chef Todd Misner to create a dynamic culinary team to open the popular Stinky’s Fish Camp. Locals and vacationers from all over the South know Chef Richard and his reputation in the industry for his passion of food, wine and service.Chef Jim and his teams newest venture brings him back home to Louisiana with New Orleans native Chef Tommy Finch to open “TRENASSE”, a new store front restaurant in the newly renovated Intercontinental Hotel on St. Charles Avenue and is set to open in October 2014.