With several of Oklahoma City's favorite and finest restaurants under his belt, it's safe to say Kurt Fleischfresser knows what he's doing. And he should - he's been cooking for as long as he can remember. As the sole proprietor and chef of The Coach House, Kurt has perfected his own brand of gracious and elegant dining. Under his experienced hand, The Coach House continues to offer seasonal cuisine highlighting the best local produce and regional specialties, prepared with his classical perfection.
Born in Iowa and raised in Minnesota, Kurt landed in Yukon, Oklahoma at the age of twelve. Kurt began his career at Le Vichyssoise in Chicago working under Chef Bernard Cretier. Kurt further honed his culinary skills while working at The French Room at The Adolphus Hotel in Dallas, Enjolie at The Mandalay Four Seasons in Los Colinas, Vincent's on Camelback in Phoenix and La Champagne at the Registry Resort in Scottsdale.
In 1988, Kurt joined The Coach House and brought with him a level of sophistication and a seamless attention to detail that has made The Coach House what it is today. That same year, Kurt and former partner, Chris Lower, created Restaurant Resource Group which conceptualized several of Oklahoma City's foremost restaurants including Ground Floor Café, Iguana Lounge, Earl's Rib Palace, The Museum Café, Portobello and The Deep Fork Grill. In October of 2004 Kurt obtained full ownership of The Coach House and has devoted his time to it solely. Through this endeavor, he has become a great bastion of high cuisine and has made The Coach House a treasured part of our neighborhood landscape.
Kurt has twice been invited to the world-renown James Beard House in New York City as part of the Great Regional Chefs Program. He is a two time finalist in the prestigious American Culinary Gold Cup Competition and in 2003, Kurt won Oklahoma's "The Taste of Elegance" award sponsored by the Pork Producers. Kurt was also selected for The Celebrated Chef program sponsored by the National Pork Board and is currently planning a three city tour on their behalf where he will conduct cooking demonstrations and master classes.
Kurt has written, produced and appeared in over 25 guest appearances for "The Oklahoma Kitchen" and has filmed more than 35 commercials for the Oklahoma Beef Producers and Made in Oklahoma Coalition. He was also asked to participate in Oklahoma State University's Guest Chef Program.
On an international level, Kurt travels extensively on behalf of SUSTA (Southern United States Trade Association) to plan and execute U.S. menus and conduct master chef classes, seminars and television programs promoting western style cuisine. To date, he has traveled to Singapore, Germany, France, China, Chile and is tentatively scheduled to travel to Argentina this summer. Kurt currently serves on the Board of Directors for the Oklahoma Restaurant Association, The James Beard Organization and Slow Food.
Chef Kurt is a major proponent of locally grown and Made in Oklahoma products. He regularly appears on TV in a food segment for Discover Oklahoma/MIO and uses as much local product as possible. The Coach House gets its honey and venison from Honey Hill Farms in Guthrie, most of its beef from No Name Ranch in Wynnewood, lamb from Oklahoma Raised Lamb, and many cheeses from Christian Brothers Cheese. Local herbs and eggs are also used at the Coach House.