Bridgette Miramon
Sales Manager-Dakota Cuvée Events, Rambla
Bridgette Miramon has been in the industry for over 10 years in both the New Orleans and Baton Rouge market. She has a growing passion for food and loves throwing a good party!
Her specialty is in the ability to take large complex projects and streamline them into a smooth transaction for the client. Bridgette prides herself in making entertaining seem effortless.
Upon graduation at Louisiana State University she immediately took a position as a sales manager of a catering company. After getting a handle on the local market she moved on to the Grand Forks Group to head up their event company: Dakota Cuvee Events. Since teaming up with proprietor Kenny LaCour and Executive Chef/Owner Kim Kringlie catering on the both the north and south shores of Lake Pontchartrain has never been easier.
“Impeccable food, stellar service and a creative eye makes going elsewhere not an option.” – Bridgette Miramon
A. Kenneth LaCour
Proprietor- Dakota, Cuvée, Rambla
The guiding spirit behind Cuvée from its inception has been Kenny LaCour, a native Louisianan whose restaurant career began in 1985 at Juban’s in Baton Rouge, where he was general manager for five years. For four of those years, LaCour also was the restaurant’s de facto pastry chef, preparing desserts in his home kitchen. In 1988 he received the American Culinary Federation’s Gold Medal for his desserts in a state competition.
In 1990 LaCour and Juban’s then-executive chef, Kim Kringlie, joined to create Dakota in Covington, across Lake Pontchartrain from New Orleans. In a matter of months Dakota became the premier fine-dining restaurant in the North Shore area. Then, as now, Kringlie oversaw all culinary operations of Dakota, and exercises the same supervision at Cuvée.
LaCour holds a first-level certificate from the Court of Sommeliers in London. He is a past board member of the New Orleans Wine & Food Experience. In October 2000 and 2008 he was named one of New Orleans magazine’s “People to Watch.”
Most recently Kenny along with partner Kim Kringlie and Cuvée executive chef Bob Iacovone has opened yet another success, Rambla. Rambla is located in the posh International House within the heart of the CBD of New Orleans. It combines Spanish tapas and French small plates while using indigenous Louisiana ingredients.
His interests in wine and food are augmented by tennis and frequent travels.
Kim Kringlie
Executive Chef/Owner- Dakota
Owner- Cuvée, Rambla
Chef Kim Kringlie began his culinary career at the age of 15 in his hometown of Grand Forks, North Dakota. From there, his accomplishments stretch geographically from Jackson Hole, Wyoming to Louisiana. Chef Kringlie trained under mentor, Austrian Chef, Peter Letiner for four years as executive sous-chef at The Inn at Jackson Hole in Teton Village.
In 1983 Kringlie came south to take the position of executive chef at Juban’s restaurant in Baton Rouge, La. He remained there until his appointment in 1986 as corporate executive chef for Lafitte’s Landing restaurant in Donaldsonville, La., whose proprietor-chef is the legendary John Folse. Kringlie traveled with Folse throughout the country preparing cooking demonstrations, and to open an American restaurant in Moscow for the 1987 Presidential summit.
In 1988 he returned to Baton Rouge to re-assume his executive chef’s position at Juban’s, and two years later joined the restaurant’s then-general manager, A. Kenneth LaCour, in opening Dakota in Covington in 1990.
As culinary director for The Dakota, Cuvee, and Rambla, Kringlie oversees the kitchens operations as well as Dakota/Cuvee Events catering.
In October 2000, New Orleans magazine named him the New Orleans area’s “Best Chef” in his capacity as Dakota’s executive chef. He also has been awarded two gold medals, two silvers and a bronze by the American Culinary Federation in culinary competitions, and has won several “Best of Show” Culinary Awards in culinary competitions. In 1990 he won the prestigious “Best Louisiana Seafood Chef” competition. Also, in 1992, he was featured in the book and television series the Great Chefs of Louisiana. Chef Kringlie has had dozens of local television cooking demonstrations throughout his career.
Kringlie’s Dakota Restaurant was awarded “Best Fine Dining” restaurant list by New Orleans City Business 2008 Culinary Connoisseurs, as well as Chef Kringlie was named on the “Best Executive Chef” award listing.
Bob Iacovone
Executive Chef- Cuvée
Owner- Rambla
A native of Worcester, Mass., Iacovone moved with his family at the age of four to South Florida, where he began his professional career, first at the PGA National Resort & Spa in Palm Beach Gardens, then as executive sous-chef at the Booking Table Cafe in South Beach.
He came to New Orleans in 1995 to join chef Jeff Tunk’s staff of the Windsor Court Hotel’s Grill Room, where he reveled in the opportunity to work with 15 “passionate, talented cooks.” It was at the Grill Room, Iacovone says, that he “realized immediately what a great food town New Orleans is. I knew that if I could make it here I could make it anywhere.”
When he became executive chef at Cuvée in March 2003, he was no stranger to the restaurant’s kitchen. He had been chef Richard Starr’s sous-chef since its pre-opening period in late 1999.
Shortly after Iacovone’s arrival at Cuvée, the restaurant’s wine program intensified his longtime interest in wines, to the point where he eventually was able to receive a first-level certificate from the Court of Sommeliers in London, recognized the world over as the premier institution for testing wine knowledge. That accomplishment makes Iacovone a member of the select group of American chefs with impressive credentials in the field of oenology.
Recently Bob has ventured into ownership by teaming up with LaCour and Kringlie with the newly open Rambla. Bob oversees all culinary aspects of Rambla.
Ask Bob about his goals and the answer comes quickly: “I’m still young, and I’m still learning. But I want to be one of the very best chefs in the country.” Does he dream about being the best? “Not really,” he says. “I dream about seeing a line of people ten blocks long outside of Cuvée, waiting to try what I’m cooking for them.”
Bob and his wife Julie are currently expecting their first child together.
