Kurt Fleischfresser


Chef Kurt trained under Bernard Cretier at Le Vichysoise restaurant in a suburb of Chicago. He then did his journeyman work at Enjolie and The Adolphus hotels in Texas, as well as Vincent’s at Pinnacle Peak in Arizona. He also was one of the opening Chefs at Vincent on Camelback before he became Chef at La Champagne at the Registry Resort in Scottsdale. He moved back to Oklahoma in 1988 and became Chef at The Coach House restaurant in OKC. Kurt has been involved in ownership and overseeing more than 25 restaurants in OKC, including The Metro, 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 SUSTA.

Get in touch

Louisiana Seafood Promotion &
Marketing Board
1051 North Third Street, 3rd Floor
Baton Rouge, La. 70802
Call: 225.342.0552
Email: thess@crt.la.gov