Chef Kurt Fleischfresser
Under the leadership of bon vivant Chef Kurt Fleischfresser, Café Cuvée is destined to be a little slice of culinary heaven and one of the best restaurants in OKC.
Chef Kurt’s passion for French cuisine, backed by decades of experience in menu development and restaurant design, have conspired to create the perfect symphony of flavors and spices at this friendly new neighborhood bistro and wine bar in Midtown.
In a sense, opening Café Cuvée is like returning to his roots to when he began his career as a chef at Le Vichyssoise in Chicago working under Chef Bernard Cretier.
It is here where he fell in love with French food and perfected the art of haute cuisine before unleashing his culinary genius on the world in places like Germany, Spain, China, and Chile as well as throughout the United States.
Now, over thirty years later, and following the successful creation of numerous restaurants in Oklahoma City, including Coach House, the training of many of the city’s top chefs, and being one of only 4 U.S. chefs to receive the prestigious the French medal Medallion du Merit given by L’Académie de Brillat-Savarin alongside the late Julia Child, Alan Wong, and renowned celebrity chef Paul Prudhomme, the Oklahoma-born gastronomical savant is opening what promises to be his greatest culinary statement yet: Café Cuvée.
Merci beaucoup, Chef!
Chef Taylor Desjarlais
Café Cuvée will be led by rising star Chef Taylor Desjarlais, whose gastronomy career began with a 2.5-year chef apprenticeship at Oklahoma City’s iconic Coach House restaurant, where he learned to master a diverse array of techniques and cuisines. His stellar performance and exceptional creations led Chef Desjarlais to be named sous chef at one of Oklahoma’s top fine dining restaurants, Vast.
After a short but successful eight-month stint at the award-winning restaurant located atop Devon Energy Center, Taylor has now been called upon to shape the future of Café Cuvée.
“As my name suggests, I have French heritage and have always been fascinated by the incredible textures and flavors of French cuisine,” explained Desjarlais. “I’m honored and excited to now have the opportunity to translate my passion into a personal tribute to the rich culinary identity of France.”
