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Louisiana Seafood
Louisiana Seafood

Chef Kurt Fleischfresser

Chef Kurt Fleischfresser trained under Bernard Cretier at Le Vichyssois restaurant in a suburb of Chicago. He then did journeyman work at Enjolie Restaurant and The Adolphus hotel in Texas, as well as Vincent’s at Pinnacle Peak in Arizona. He was also one of the opening chefs at Vincent on Camelback in Phoenix before he became chef at La Champagne at the Registry Resort in Scottsdale.

He moved to Oklahoma in 1988 and became chef at The Coach House restaurant in Oklahoma City. Fleischfresser has been involved in owning and overseeing more than 25 restaurants in Oklahoma City including The Metro Wine Bar & Bistro, Portobello and Iguana Lounge, and he is still involved in several local restaurants. He also travels the world representing food of the southern United States for the Southern United States Trade Association.