A True Authentic Taste of Baton Rouge

The Gregory is the premier destination for modern food and wine in Baton Rouge, Louisiana. Our restaurant is centered between an open kitchen and a full bar surrounded by murals painted by the artist after whom the restaurant is named Angela Gregory. The menus utilize fresh, local produce and available organic proteins that offer twists on Southern classics in a modern farm-to-table menu.

Milford's on Third pays homage to the New York style deli, serving hand-crafted food in modern presentations. The original artisan craft is honored with long standing family recipes that inspire our traditional salads, signature pickles, and the house-made soups. Milford's on Third is named after the owners, the Wampold's family patriarch, who honed the recipes of all our signature items. 

Chef Patrick Trahan brings a plethora of culinary expertise to his role as Executive Chef at WATERMARK BATON ROUGE HOTEL. Chef Trahan's duties include overseeing the hotel's food & beverage operation that includes The Gregory and Milford's on Third as well as banquet & event functions and in room dining offerings.

A graduate of the Chef John Folse Culinary Institute at Nicholls State University, Trahan worked at restaurants in New York and New Orleans, and trained under legendary French chef Paul Bocuse in Lyon, France.

In his senior year at Nicholls in 2013, Trahan was one of a handful of Nicholls students chosen to attend a program called the Worldwide Alliance, led by the late Bocuse, a giant in French nouvelle cuisine and worldwide icon. The alliance brought together culinary students from 22 different countries every year to learn the fundamentals of French cuisine, and Trahan was one of four representing not only Nicholls but the United States of America.

While working at MoPho in New Orleans, Trahan was named to the 2016 Zagat '30 Under 30" New Orleans list culled from public nominations by a team of editors who deem nominees as having a significant impact on the way the city eats and drinks.

Before joining the WATERMARK team, Trahan lead the operation at Milano in Houma and most recently, Kalurah Street.

Already making a huge impact with a menu overhaul, Chef Trahan has brought several awards home to The Gregory, including the Baton Rouge Epicurean Society's 16th Annual Fete Rouge Louisiana Flavor category first place for his Pork & Rabbit Boudin as well as the LA Restaurant Association's Oktoberfest Best in Show award with a Black Forest German Cheesecake.