Who is Mabel?

Mabel Strickland was a star cowgirl on the grueling rodeo circuit for over 25 years starting in 1916. Known to be as gentle as a dove to her friends and family she was also tough enough to wrangle and pin a 345lb calf to the ground. Her fastest steer-roping time was an impressive 18 seconds. As a trick-riding expert, she could jump her horse over a car – and did. Mabel’s name is still held in high esteem and we’re happy to honor her spirit here at Blue Mabel.

Executive Chef David Cunningham

Native to south Louisiana, Chef David Cunningham grew up in a family of great cooks in Baton Rouge. David is a graduate of Johnson & Wales University in Charleston, SC. as well as a graduate of Louisiana State University. He received his formal training at the famed New Orleans Commander’s Palace, led the Commanders Palace Destin, and joined the team of V Seagrove as Executive Chef in 2011.  There he created an eclectic ‘Gulf to Table” menu, quickly becoming one of the best restaurants on 30A. Beyond Chef Cunningham’s pedigree, he brings to Blue Mabel the accolade of both BBQ and Seafood “Best of Show” titles, was featured in Gourmet Magazine and was an invited chef who cooked at the renowned James Beard House in NYC.  Blue Mabel is a reflection on David’s early passion for cooking seafood and game on “open flames” in a style of wood-fired cuisine that is unique to the Gulf Coast.

Nikki Nickerson

Nikki Nickerson is a serial entrepreneur that loves farm to table cuisine, an amazing glass of wine and bringing people together. Known for developing restaurants that provide a unique experience with both comforting and delicious food.