Chef Alfredo Nogueira, affectionately known by friends and colleagues as “Fredo,” is the Chef-Partner of acclaimed bars and restaurants Cane & Table and VALS, and Executive Chef of Cure in New Orleans. As a New Orleans native of Cuban descent, Fredo’s culinary style is shaped by his innate appreciation for Cajun cuisine coupled with his Cuban heritage and upbringing.

At Cane & Table, which celebrated a decade in 2023, he marries the two cuisines, resulting in vibrant, seasonally driven menus–with the restaurant featured most recently on The New York Times’ list of “The 25 Best Restaurants in New Orleans Right Now.” The recognition joins other accolades for Cane & Table, including Bon Appetit featuring it as one of the “Five Best New Cocktail Bars in America,” and heralded as one of the best bars in America by Food & Wine, Esquire, Eater, and THRILLIST, and one of the best new bars in the South by Garden & Gun and Southern Living. 

At Cure, Fredo’s small-plate menu complements the craft cocktail menu, which was recognized by the James Beard Award in 2018 for “Outstanding Bar Program.” And, at VALS, as Chef-Partner, he features a menu of Mexican-inspired cuisine, from tacos and tostadas to ceviches.

Prior to a return to New Orleans, Fredo spent over a decade in Chicago, notably with William von Hartz on the seasonal pop-up Flipside Café and with Paul Kahan’s One Off Hospitality group. In 2013 he partnered with Analogue Partners and Co-Bar Directors Robby Haynes and Henry Prendergast to create the menu at Analogue, which debuted in December 2013.