Trap Landry, a native of Austin, Texas, has two decades of fine dining kitchen experiences to his credit. The Austin, TX native, known for his focus on local and seasonal cooking, is now Executive Chef at Scarborough, Maine’s award-winning Black Point Inn, where he turns out first-rate American-European classics at the Inn’s two restaurants, The Point and Chart Room. 

Landry also has served as Chef at famed Jean-Luc’s Bistro, and for several years at nationally renowned Restaurant Biga in San Antonio. After relocating to Maine nine years ago, and prior to his slot at The Black Point Inn, Chef Landry worked as Pastry Chef at Portland, Maine’s Back Bay Grill, and also worked as part of the kitchen brigade at Portland’s Hugo’s, Fore Street, and Browne Trading Company.