About Chef V. Trannon

Chef TrannonChef Vaughn D. Trannon was born in Detroit, Michigan. He was raised by his maternal grandparents, who were first to introduce him to the delights of food and cooking at a very young age. They taught him to appreciate and cherish the earth’s bounty using farm-fresh ingredients to prepare meals. It was his grandfather who exposed him to the basics of fishing and hunting, adding fuel to an already growing interest towards fresh, in-season ingredients and simple preparations. Vaughn often refers to his childhood as a preliminary course in the culinary arts.

The next step in Vaughn’s culinary journey led him to a city renowned for its exquisite food, wine and music – New Orleans, Louisiana. He spent the next several years working in local restaurants, while simultaneously studying Nutrition at Delgado Community College. Vaughn started to then create his own style of cooking, one that merged his understanding of classic French technique with intrinsically healthful ingredients. This new style was to be the turning point in his culinary career.

Shortly after acquiring his Associates Degree in Nutrition, Vaughn was courted by the prestigious Ritz Carlton, leading to a position at their world class Victor’s restaurant on the property. He was honored to apprentice under the direct supervision of seasoned chef Frank Brunacci. From there he moved up the ranks to work as a saucier, Assistant Banquet Chef, Lead Supervisor in charge of soups, stocks, sauces and starches. He then received a promotion to oversee daily operational services at the facility.
Chef Trannon

He still aspired for greater culinary excellence, so he went back to school while working, later being awarded a BS degree in Culinary Arts from Nicholls State University, John Folse Culinary Institute. During these years Vaughn, and the restaurant teams he worked with, were ranked top in local and national listings. The list of accolades include Gambit Magazine — #1 Restaurant in New Orleans; Zagat Survey – New Orleans’ Most Popular Restaurant; AAA Five Diamond Award – Best Hotel Restaurant U.S. Team; and Food & Wine Magazine – Readers Choice Award, #1 Restaurant in America.

Vaughn’s journey quickly evolved into a story book ending, living a dream that he had envisioned at a young age. But his quest to perfect his art and craft has known no bounds, traveling to Europe to learn from the best chefs so that he can provide only the best and diverse product for his select clientele. A quest that has lead him to Alain Ducass in Paris France working hand and hand with the likes of Frank Cerutti of Le Louis XV in Monaco, Christope Moret of Plaza Athenee in Paris, and Stephane Cole of Spoon Food & Wine in Paris. He has also had the privilege and honor of working for several weeks with the top chef of Jacques Chirac (the President of Paris). His style has incorporated many different cultures from around the world falling in love with Lebanese cuisines, French infused with Oriental, and Mediterranean cuisines. But his cooking has not been limited to particular styles but has become a complimentary style that brings together his southern background along with his foreign and historical cuisines that he has learned over the years.

Today Vaughn balances his efforts between traveling the globe with his private clients and Trannon Culinary. Vaughn’s new line, The Traveling Culinarist, is the next chapter for this unstoppable chef. The high-end luggage collection for chefs has already received much praise and accolades by his peers in the industry.