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Frank Brigtsen

Home Featured Authors & Panelists Featured Participant Lineup 2026 Frank Brigtsen

Frank Brigtsen is the chef/owner of Brigtsen’s Restaurant in New Orleans, Louisiana, which he opened in 1986 with his wife Marna. Chef Frank is a protégé of Chef Paul Prudhomme, whose cuisine has a solid foundation in Creole and Acadian traditions. He has won numerous awards and taught for many years at the New Orleans Cooking Experience, Chef John Folse Culinary Institute (at Nicholls State University), and New Orleans Center for the Creative Arts (NOCCA).

 

Schedule

12:15 pm to 1:15 pm
State Library, Third Floor
Memories from the Kitchen: Mapping Identity Through Food and Flavor
Frank Brigtsen, Color of Flavor: Recipes and Recollections from a Creole Chef
Alon Shaya, Memories of a Good Meal: Recipes of Resilience Inspired by Stories of World War II Survival
with moderator Elizabeth M. Williams

1:30 pm to 2:15 pm
Cavalier House Books Tent
Book Signing

Color of Flavor: Recipes and Recollections from a Creole Chef

For years, those in the know on the New Orleans food scene have been begging Chef Frank Brigtsen to write a cookbook. With a little urging from Blue Runner, he finally did it. You’ll not only love Color of Flavor, but you’ll want to give this beautiful cookbook to everyone you know. It features 150 recipes, mouthwatering photography, and fascinating stories not only about Frank’s family, but about what it means to be a Creole chef in New Orleans.