It is with profound sadness that I report the death of the beautiful, wonderful, and talented Chef Michael Roussel of Brennan’s on Royal Street in New Orleans. The loss is so huge, I can hardly write…My heart, thoughts and more go out to Chef’s family and the Brennans, who I know are all deeply grieving.

For those who are interested, Chef Roussel’s funeral will be held at Noon on Friday, July 15, 2005, at St. Louis Cathedral. Adieu mon Chef Chanticleer; We all loved you and will miss you very much.

more on Chef Roussel…

Chef Mike began his career in 1956 as a waiter at Brennan’s on Royal Street. He methodically moved through the ranks and after a tour in the military, was hand picked by Executive Chef Paul Blange as his apprentice.

Chef studied with a number of noted European chefs, including Reinhold Lucas, Klaus Rossler, Rudy Steinhauer and Fernando Oca. He was a member of the International Order of Les Toques Blanches and the Chaines des Rotisseurs. His print accolades are numerous as are the number of television appearances, special events and special personnages for whom he cooked.

Mike became Executive Chef in 1975 and worked full time until last year when he suffered from a heart attack and slowed down his work schedule; he never officially retired and was a regular fixture in the restaurant right up to the end.

Filed Under: Culinary History