Who's in charge around here?
A look at the folks who make the Standard Diner run.
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| Louis French |
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Milwaukee is a town known for beer and hearty food. There was a lot of both in Louis French’s formative years.
Milwaukee was a place where butter could be kept in the cupboard (not the refrigerator) as it was eaten faster than it could spoil. A place where 2 pounds of cheese and two cases of beer a week were the norm . . . per person! Food and beer were clearly a way of life.
It was only a matter of time before Louis ended up managing a restaurant.
Louis is proud of his gluttonous past but even more proud to be a part of the high quality, innovative fare offered at The Standard Diner.
These days, a fitter version of himself, Louis occasionally partakes in a pint of 1554 Brussels Black Ale and limits his cheese to a bowl of The Standard Mac and Cheese (Smoked Salmon & Green Chile). Otherwise, when he’s not managing Sunday Brunch (9am – 3 pm every Sunday) or Monday Night, you’ll find him enjoying the Blue Crab Cakes or the Grilled Bosc Pear Salad.
Louis has been with The Standard Diner since opening day, March 2006.
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| Hudson Bedell |
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The world is a big place, and Hudson has seen a fair bit of it, living and working in 28 different countries ranging from Jamaica to Japan. His first bar job was in the Roppongi district of Tokyo, working at a Yakuza-owned establishment mixing cocktails for some of the most notorious figures in Japanese organized crime. Despite a few brushes with danger, Hudson managed to survive.
From there, he criss-crossed the globe a few more times, before landing in the Hayes valley district in San Francisco where he learned the intricacies of fine dining and French service at such establishments as Absinthe and The Farralon.
Along the way, Hudson has accumulated a vast body of knowledge relating to food, wine and spirits, tea, and how successful restaurants run. Applying this knowledge helped him contribute to the establishment of one of the country's finest restaurants: Amuse, in Ashland Oregon.
Now as a manager of the Standard Diner, Hudson finds himself back home in sunny New Mexico where "red or green" is a dining option, the sun is bright enough that you need welding goggles to drive your car, and the sunsets are so achingly beautiful that he wonders why he ever left.
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| Luanne Bremner |
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Luanne found her way to the Standard Diner by way of Phoenix Arizona, hoping to heat things up in Albuquerque! A former Indianapolis Colts cheerleader, fashion model and office manager, Luanne manages to run a tight ship while making sure everyone who walks in the front door gets greeted with a smile and feels as if the restaurant was opened that day just for them.
A transplant to the state, Luanne is still puzzled by the exact meaning of "red or green" and why everything seems so spicy.
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