Meet Chef Poydras

My name is Travis, known in the kitchen as Chef Poydras. I was born and raised in Baton Rouge, Louisiana, where my love for cooking started early. I learned my way around the kitchen from my mother, Loretta, and my grandparents, Henry and Veraldine “Big D”,  beginning around the age of ten. Watching them cook taught me more than recipes—it taught me patience, respect for food, and how meals can bring people together.

I later attended Louisiana State University, but my cooking education never stayed in one place. Through travel, I had the opportunity to experience food and cooking cultures in Germany, Japan, Switzerland, Mexico, and Jamaica. Each place showed me something different—discipline, simplicity, bold seasoning, balance, and the importance of tradition. Those experiences shaped how I think about food and how I blend flavors today.

I’m a parent to six kids: two biological twin boys and four stepchildren. Two of those kids I raise as my own full‑time, and two we co‑parent alongside their dad and stepmom. Our family is blended and dynamic, which means the way I cook has to adapt. I’m a foodie at heart, while my wife, Kris, is not, so I’ve learned how to be creative without being overwhelming—finding ways to express myself through food while keeping it approachable for the people I’m feeding.

My twin boys are non-verbal autistic, which makes them very specific about textures and smells. This has challenged me to grow even more as a cook. That experience taught me patience, flexibility, and the value of meeting people where they are. In my kitchen, recipes aren’t set in stone, and that openness carries throughout this book.

Cooking with Chef Poydras reflects real life, real families, and real kitchens. My roots are Louisiana, my inspiration comes from many places, and my goal is simple: cook with intention, stay open to adjustment, and make food that feels honest and cared for.