Chef Alfredo Nogueira, affectionately known by friends and colleagues as “Fredo,” is the Executive Chef of acclaimed concepts Cure and Cane & Table in New Orleans. A New Orleans native of Cuban descent, Fredo’s culinary style is shaped by his innate appreciation for Cajun cuisine coupled with his Cuban heritage and upbringing, with his first culinary memories stemming from his...Read More
Chef Alfredo Nogueira, affectionately known by friends and colleagues as “Fredo,” is the Executive Chef of acclaimed concepts Cure and Cane & Table in New Orleans. A New Orleans native of Cuban descent, Fredo’s culinary style is shaped by his innate appreciation for Cajun cuisine coupled with his Cuban heritage and upbringing, with his first culinary memories stemming from his mother’s and grandmother’s abundant home-cooking.
At Cure, Fredo’s small-plate centric menu is designed to complement the bar’s hyper-seasonal, craft cocktail menu while spotlighting the best of New Orleans ingredients and purveyors. In the French Quarter, at Cane & Table, his seasonally-driven menus are coastally inspired and marry Caribbean flavors with Cuban influences. He takes a straightforward approach to be authentic to both his heritage and the region, utilizing culinary traditions that are now en vogue but that New Orleans cooks have been using for centuries, from whole-animal utilization to preserving and pickling.
Prior to helming the kitchen for both Cure and Cane & Table, Fredo relocated to Chicago in 2005 in the wake of Hurricane Katrina to pursue a career in music. Fredo soon began touring with a local band and found himself traveling the world to perform. His travels took him far and wide, all over Europe, Japan and North America. Through his travels Fredo was exposed to and studied a variety of international cuisine. After touring for some time, Fredo put down permanent roots in Chicago and made a name for himself in the culinary scene; doing the odd catering gig for friends and family.
Word of his culinary talent quickly spread and Fredo was eventually invited into kitchens around town for full pop-ups and menu takeovers. The success of his pop-ups and takeovers ultimately led to a full time position and Fredo has been in the kitchen ever since. During his time in Chicago, he worked in various kitchens including William von Hartz, the seasonal pop-up Flipside Café and later for Paul Kahan’s One Off Hospitality group. In 2013, he partnered with Analogue Partners and Co-Bar Directors Robby Haynes and Henry Prendergast to create the menu at Analogue, which debuted in December 2013. While cooking at Analogue, Fredo received high acclaim from notable critics such as Mike Sula of the Chicago Reader and Kevin Pang, who was then at the Chicago Tribune. Fredo was also awarded ‘Chicago Best Up and Coming Chef 2015’ by the Chicago Reader
He felt the calling to take what had learned and apply it back home to his native New Orleans in 2016, at which point he accepted a role with Neal Bodenheimer and Matt Konhke to helm the kitchen of Cure, and later Cane & Table which opened in 2013. Cane & Table has been named one of the “Five Best New Cocktail Bars in America.” by Bon Appétit, cited as one of the best establishments in America by Food & Wine, Esquire Network, Eater, and THRILLIST and one of the best new bars in the South by Garden & Gun and Southern Living. Cane & Table was also named a semi-finalist for the James Beard Foundation for ‘Outstanding Bar Program” in Additionally, in 2018, Cure received the James Beard Foundation Award for “Outstanding Bar Program” in the country.
Fredo currently lives in the Bywater with his wife Kristin and daughter Alexandra.Read Less