When Antunes left the UK to head to the The Dining Room at the Ritz-Carlton,
Buckhead, in Atlanta, GA, he requested Brunacci to follow suit.
Brunacci obliged and eventually moved on to Victor’s at the
Ritz-Carlton in New Orleans, LA, where his career took off.
During his tenure at Victor’s, the restaurant received a
five diamond rating from AAA. Only one half of one percent of restaurants
in the country to receive this rating. Victor’s became the
only restaurant in the state of Louisiana to garner this award.
At Victor’s, Brunacci created distinctive classical European
menus reflecting the Creole cuisine influences of New Orleans. His
food has been called “undeniably fascinating,” (The
Times-Picayune) and “the ultimate experience…in New
Orleans dining.” (WineSkinny.com) Brunacci has an affinity
for frozen desserts, whipping up strange sounding but delicious
items such as an olive oil ice cream, which he serves with lamb.