Chef Vaughn Trannon, Nicholls alumnus, has made a name for himself in the culinary world preparing meals for important political figures, celebrities, sports stars and top executives from around the world, while also creating his own line of culinary luggage.
Trannon is currently the personal chef for the CEO of the Venetian and Palazzo hotels in Las Vegas. He continues to market and design his Professional Traveling Chef Luggage the Traveling Culinarist and has just recently started work on his first cookbook.
Born in Detroit, Mich., Trannon was introduced to the joys of cooking by his paternal grandparents who raised him and taught him to appreciate what the earth provides through fresh ingredients.
“I started out making breakfast foods such as pancakes, French toast, sunny-side-up eggs with keeping the yolk intact and egg in a basket with my grandmother. Homemade strawberry preserve was my favorite thing to cook,” Trannon said. “My curiosity grew into assisting my grandmother with Sunday dinner, which was a big affair around our home.”
Trannon moved to New Orleans  and while he continued to work at local restaurants, Trannon received his associate’s degree in nutrition at Delgado Community College. Trannon was recruited by the Ritz Carlton shortly after, which led to a position at their world-class Victor’s restaurant. He apprenticed under seasoned chef Frank Brunacci. From there he moved up the ranks to work as a saucier, assistant banquet chef. During this time, Trannon returned to school to receive his bachlor’s degree in culinary arts from the Nicholls, John Folse Culinary Institute in 2003.
 “After graduating from Nicholls I continued to climb the ranks at the Ritz Carlton and was promoted to the assistant banquet chef, and that’s when I got a call from my first high-profile client from Santa Barbara,” Trannon said. “They heard a lot about me from a previous Nicholls graduate, so they asked if I would fly down to interview for an open private chef position. At that time I had established myself in a fine dining corporate five-diamond environment which gave me a sense of confidence going into the interview.”
Trannon has continued to study and improve his talent, traveling to Europe to learn from the some of the best chefs like Alain Ducass in Paris and Frank Cerutti of Le Louis XV in Monaco.
Trannon currently balances traveling the world with his private clients and Trannon Culinary, while marketing and designing for the Traveling Culinarist line.
What are you currently involved in and what are your plans for the future?
Well, this year I started my first cookbook; I am still private cheffing in Las Vegas and traveling the world. When I am not doing that I’m designing and marketing my line of Professional Traveling Chef Luggage. I have a few projects on my to do list: Finish my cookbook. While working in France I fell in love with the French style cafes and bistros. I would like to develop something out of my own and possibly a grab-and-go style cafe. I am always thinking and evolving. The entrepreneur bug has bitten me.
How did the idea for your own line of culinary products come about?
Out of necessity; as a traveling chef I experienced such difficulties traveling with my tools. These difficulties included knives falling out in my suitcase, spices in disarray and items I needed for the job, missing. So much time was wasted due to lack of organization. My first attempt was to go out buy something, but after a long search I couldn’t find anything that offered the components of organization and professionalism that I needed.  So, I decided then to create my own.
Do you have any other hobbies?
 That’s the beauty of what I do. My hobby is what I do for a living; cooking, traveling and creating new products. My job and business is like a hobby, but I try not to get too caught up in it. I approach them both with a positive attitude; good heart and most of all try to have fun!
What is your favorite or signature dish to cook?
I get this question a lot and my answer is always the same: I don’t have one. It is really hard to have a signature dish being a private chef because you have to always be changing. A private chef is much different than a corporate or restaurant chef; most restaurants you might not change the menu for weeks or months. As private chefs, we have one client and the menu changes every night. There is no repeat. You have to be Chinese one night and French the next night. You’re constantly trying to make the same piece of beef, pork, or lamb look and taste differently each night, but that’s what makes my job so exciting. It’s challenging; you have to stay sharp and on your toes.