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Frank Brunacci was raised in Australia. Brunacci trained under culinary greats such as Alain Chapel, Laurent Pillard and Jacques Reymond while attending William Angliss College in Melbourne. After graduation, he headed to London to cook with Joel Antunes at Les Saveurs, which is consistently ranked as the best fine dining establishment in the United Kingdom.

When Antunes left the UK to head to the The Dining Room at the Ritz-Carlton, Buckhead, in Atlanta, GA, he requested Brunacci to follow suit. Brunacci obliged and eventually moved on to Victor’s at the Ritz-Carlton in New Orleans, LA, where his career took off.

During his tenure at Victor’s, the restaurant received a five diamond rating from AAA. Only one half of one percent of restaurants in the country to receive this rating. Victor’s became the only restaurant in the state of Louisiana to garner this award. At Victor’s, Brunacci created distinctive classical European menus reflecting the Creole cuisine influences of New Orleans. His food has been called “undeniably fascinating,” (The Times-Picayune) and “the ultimate experience…in New Orleans dining.” (WineSkinny.com) Brunacci has an affinity for frozen desserts, whipping up strange sounding but delicious items such as an olive oil ice cream, which he serves with lamb.

Courtsey: http://www.starchefs.com/chefs/rising_stars/2003/new_orleans/FBrunacci/biography.shtml
 
 
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