Ryan Gaudet was born and raised in Thibodaux, Louisiana, and resides in Raceland.
He started cooking at the age of 13, beginning his career two years later as a dishwasher at Flanagan’s in Thibodaux. He continued working for other local restaurants around the Lafourche and Terrebonne bayous. He later graduated from the Chef John Folse Culinary Institute in 2005 after apprenticing in Chicago. Gaudet is the executive chef for Spahr’s Seafood, overseeing culinary operations of three units located in Houma, Thibodaux and Des Allemands.