Frank Brigtsen, chef and owner of his namesake New Orleans restaurant Brigtsen’s, has been nominated for Outsanding Service in this year’s James Beard awards.
I met Frank in September 2017 for the 101st dinner interview. He talked me through a number of menu options, explaining in detail the thought behind what I was eating. And we chatted extensively about his long history in Creole cooking in his native city.
“When I put on this white jacket, I’m putting on 299 years of Creole history,” he told me at the start of a wonderful meal of several courses. “The chefs I learned from, they learned from their fathers, uncles and grandfathers, and that’s all passed down. And now I’m teaching the next generation, I want to protect and preserve Creole cuisine.”