Traud has experience cooking in Italy and South Korea. His research interests are hospitality law, Italian cuisine and the implementation of Korean cuisine in the United States. Traud was a member of James Beard Award-winning Chef Marc Vetri’s Osteria opening staff. He spent two years at Osteria during which he was sous chef, and then spent a year at Vetri Ristorante. During his time with Vetri, Traud worked for two James Beard Award-winning chefs and both restaurants were rated top Italian restaurants in Philadelphia and the nation. Traud practiced law before entering the hospitality industry. He received his juris doctorate from Villanova Law School and his associate’s degree in culinary arts from Johnson and Wales. Traud is a member of the Pennsylvania Bar Association.