Blue Runner is excited to partner with renowned Chef Frank Brigtsen of New Orleans’ popular landmark, Brigtsen’s Restaurant. Our goal is to bring you fun, interesting and useful information about our Creole cooking heritage, as well as demonstrate the many practical and easy ways that you can enjoy great Creole meals more often.
Chef Brigtsen is at the forefront of a new generation of New Orleans chefs who are revitalizing Louisiana Creole Cooking. In 1988, Food & Wine named Frank one of “Top Ten Chefs”. In 1994, he was chosen “Chef of the Year” in New Orleans Magazine’s annual poll of local chefs and restaurateurs. He was also recipient of the coveted James Beard Award for “American Express Best Chef: Southeast” in 1998. In 2012, Chef Frank received the prestigious Lafcadio Hearn Award from The John Folse Culinary Institute and was inducted into the Hall of Fame by the Louisiana Restaurant Association.
Frank has dedicated his career to raising awareness and appreciation for Creole cooking, as well as educating others on authentic Creole foods and techniques. His teaching involvement has touched very notable institutions, including The John Folse Culinary Institute at Nicholls State University, The New Orleans Cooking Experience, the New Orleans Center for the Creative Arts (NOCCA), numerous local culinary outreach programs and now Blue Runner’s Creole Kitchen! We are honored to have Chef Brigtsen recognize Blue Runner Foods as “Authentically Creole”, and welcome him to our Creole Kitchen.
Please bear with us while we finish constructing this portion of our website, but in a short while check back with us for videos and tips from Chef Brigtsen. Also, feel free to let us know what you would like to see from Blue Runner’s Creole Kitchen at email@example.com or fill out the form below: