Q&A with Chef Frank Brigtsen

​Chef Frank Brigtsen's namesake eatery, Brigtsen's Restaurant, has lived in the heart of the Uptown Riverbend for 36 years. Opened in 1986, Brigtsen's has become a beloved neighborhood café serving contemporary Creole and Cajun cuisine, drawing diners from across the country.

Chef Brigtsen began his culinary journey while attending Louisiana State University in 1973. He moved on to apprentice under Chef Paul Prudhomme at Commander's Palace Restaurant in 1979. Chef Prudhomme appointed him to be the first Night Chef at K-Paul's Louisiana Kitchen just a year later, and eventually Chef Brigtsen worked his way to Executive Chef over his seven year tenure. Through Chef Prudhomme's guidance and mentorship, Chef Brigtsen was able to open his own place, Brigtsen's Restaurant. Chef Brigtsen was inducted into the LRA Hall of Fame in 2012. We caught up with Chef Brigtsen as he begins preparations for the Spring season. 

LRA: What are you giving up for Lent and why?
Chef Frank Brigtsen: Every year for Lent I give up cottage cheese. (Sorry, it’s a running joke)!

LRA: If you're not working in the kitchen, what are your Easter traditions?
FR: We traditionally do Easter supper at home with Roast Leg of Lamb.

LRA: What is your favorite recipe to cook during the early Spring season?
Chef: Our favorite seasonal Spring dish is Crawfish Egg Rolls w/ Honey Chinese Mustard Sauce, served at Brigtsen’s.

LRA: Where is your favorite place to go when you're not working?
Chef: Our go-to spot is Sidecar Oyster Patio. We also love Le Chat Noir & Bywater American Bistro.



Find Brigtsen's online at @frankbrigtsen 

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