Lawrence Troutman

Mathematics & Statistics

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29$ Per Hour

Charley G's

Charley G's Executive Chef Holly is a native daughter of Lafayette, Louisiana, with parents of German and Cajun heritage. When she was only ten years old, she fell in love with cooking and dining, and ( although she doesn't remember saying so ) she declared her wishes to be a chef.After working in the kitchens of Lafayette restaurants while attending the University of Louisiana at Lafayette, Holly made the decision to pursue a culinary career and began her studies at the John Folse Culinary Institute at Nicholls State University in Thibodaux, La. As a component of her culinary curriculum there, she chose to work at Goose Cove Resort on Penobscot Bay in Maine for an externship. After her graduation from Nicholls in 2000, Holly worked briefly in Vail, Colorado, at the Mirabelle Restaurant where she was introduced to classical French cooking and culinary techniques.Since 2001, Holly has worked at Charley G's Seafood Grill in Lafayette, La. starting as a cook in the kitchen, she worked her way up to the position of sous chef in 2002 and to executive chef in 2003. In 2005 Holly received the "Chefs to Watch" award from Louisiana Cookin Magazine, which gave her the opportunity to cook at the James Beard House in New York City. In 2007 Holly won best of show at Palates & Pate, a fundraiser for the Acadiana Outreach Center and in 2008 Holly was named Best Chef by the Times of Acadiana. In her position as chef at Charley G's, Holly enjoys most the freedom of creativity and self-expression of working with fresh ingredients. The monthly wine dinner is high on her list of favorite activities at the restaurant. When she is away from the kitchen she generously gives her time to various charity organizations in and around Lafayette.Although her travels have taught her different culinary customs, she appreciates the special flavors and tastes of Louisiana especially Lafayette and Acadiana.Charley G's Director of Operations A Lafayette native, Vincent is attending the University of Louisiana in Lafayette where he is studying mass communications. "Vincent has over 10 years of experience in the restaurant business with major franchises, " said Goodson. "He came to us from Emeril's Delmonico in New Orleans and that know-how served as his final preparation for this new position.""Our motto is 'every guest, every table, every day' and that's how we create a dining experience like no other in Lafayette, " said Goodson. As Director of Operations at Charley G's, Vincent plans to continue to service existing customers as well as increase business with the high level of service and superior product that customers expect from the restaurant."My time at Charley G's has been both challenging and rewarding, " said Vincent. "Charlie has allowed me to develop personal contacts both professionally and personally." Vincent calls Goodson his mentor and credits him with his success in the restaurant business.Charley G's Principal Owner Principle owner of Charley G's Seafood Grill. Charlie has over 30 years experience in the restaurant industry, starting with Judge Roy Beans, continuing with Cafe Vermillionville, Hub City Diner and of course Charley G's. Charlie has sold his interest in all but Charley G's, which has been open since 1985. He has received several honors through his association with the Acadiana Restaurant Association including Restaurateur of the year in 1987, 1988, 1994, 1998 & 2001. He has been a member of the Louisiana Restaurant Association for over 20 years and during that time he has served as chapter president, state president, state board of director and chairman of the association's Legislative, HostPAC and membership Development committees as well as the Chapter President's Council. He has served on the National Restaurant Associations Board of Directors and has received the LRA's "Active Member of the Year" award in 1993. In 2006, Charlie w