Brenda Estis is co-owner and chef at the Big Mamou. Born and raised in Louisiana,
she hails from a long line of great Louisiana cooks, from her Mom to her
grandmothers to her aunts! From the time she was big enough to reach the stove top
(via a stool!), she has been cooking. Even though her formal education prepared her
for a career in teaching, her passion for cooking was never put on the back burner.
Brenda's culinary background includes instructional classes with renowned chefs
from Houston to New Orleans and Jakarta to Dubai. Her training includes the
history and preparation of many cuisines including, Cajun/Creole, Chinese, French,
Indonesian, Italian, Indian, Japanese, Mediterranean, Portuguese, Spanish, and of
course, Tex-Mex. While living in Jakarta, she interned with the pastry chef of a
local French Bistro, adding new recipes, skills and techniques to her culinary
repertoire. She also participated in an International Cooking Competition, where
she won an award for her "Redfish Courtbouillon" (pronounced "koo-be-yawn").
During her career, she has owned and operated a successful catering business; has
taught preparation and cooking techniques; and is currently working on a cookbook.
she hails from a long line of great Louisiana cooks, from her Mom to her
grandmothers to her aunts! From the time she was big enough to reach the stove top
(via a stool!), she has been cooking. Even though her formal education prepared her
for a career in teaching, her passion for cooking was never put on the back burner.
Brenda's culinary background includes instructional classes with renowned chefs
from Houston to New Orleans and Jakarta to Dubai. Her training includes the
history and preparation of many cuisines including, Cajun/Creole, Chinese, French,
Indonesian, Italian, Indian, Japanese, Mediterranean, Portuguese, Spanish, and of
course, Tex-Mex. While living in Jakarta, she interned with the pastry chef of a
local French Bistro, adding new recipes, skills and techniques to her culinary
repertoire. She also participated in an International Cooking Competition, where
she won an award for her "Redfish Courtbouillon" (pronounced "koo-be-yawn").
During her career, she has owned and operated a successful catering business; has
taught preparation and cooking techniques; and is currently working on a cookbook.
About the Chef
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