Award-winning Chef Laura Crucet is a Texas native whose culinary career spans over 20 years and two continents. She is a graduate of the world-famous Le Cordon Bleu in Paris, France, co-author of several cookbooks, an acclaimed cooking instructor and now the owner of a gourmet restaurant.
Before graduating from Le Cordon Bleu in Paris, Crucet began her culinary career at Brennan’s of Houston in 1998. She worked her way through the traditional brigade system and two years later was promoted to sous chef at the Gulf Coast landmark Zagat calls a “peerless Creole classic.” While there, she helped co-author two cookbooks and was on the opening team for Commander’s Palace in Las Vegas, Nevada.
After graduating from Le Cordon Bleu Paris in 2001 where she studied cuisine, pastry, bakery, wine and restaurant operations, Chef Crucet worked at Houston’s acclaimed Rainbow Lodge where she was nominated three times for Best Pastry Chef in Houston. During her tenure at Rainbow, Crucet assisted in the successful execution of hundreds of wine dinners, wedding receptions, banquets and special events.
In 2004, she helped launch the Vic & Anthony’s steakhouse concept, and as Executive Pastry Chef, created another award-winning menu and was once again nominated for Best Pastry Chef in Houston.
Since 1998, Chef Crucet has taught cooking classes at Sur La Table, as well as at Brennan’s and culinary schools throughout the Southwest. She also taught classes at the Holthouse Boys and Girls Club in Houston where she volunteered with underserved inner city youth, teaching them to cook nutritious meals for themselves using limited resources.
After moving to Los Alamos, New Mexico, in 2009, Crucet decided to take a short break to spend time with her young family. Then in 2012, she joined Pajarito Brewpub and Grill where she enjoyed creating both sweet and savory dishes. In January of 2016, Crucet opened Pig + Fig Cafe in White Rock where she is combining her passion for gourmet comfort food with her love and appreciation of wine.