Braunda Smith grew up cooking in the kitchen with her family in Macon, Georgia and from a very young age, was wildly influenced by her family’s Cajun and Creole style of cuisine. It is that good old traditional stick-to-your-bones southern cooking that still today, is the source of inspiration for all of the original recipes she creates at her San Antonio bar/restaurant, Lucy Cooper’s Ice House.
Long before becoming a restaurateur, Braunda’s entrepreneurial journey lead her down several paths that included cosmetology school, nursing school, college, culinary school and even a stint at the school of hard knocks. Though she had worked in the service industry on and off, it wasn’t until she divorced her “practice” husband and found herself having to start over with three small children that she returned to the service industry for good.
Re-entering the industry, Braunda met her now husband of fifteen years, Jesse and together they started the journey realizing the dream of Lucy Cooper’s Ice House.