Larry Smith
Chef Associate

Executive Chef:

Lebouchon, The Restaurant Jean Claude, St. Germain Bakery Café, Zincs Brasserie, Park Hyatt Hotel and Mayfair Regent Hotel

Sous Chef:

Banquet facility at Ritz-Carlton Hotel in Chicago

European Experience:

Trained under five Maitres Cuisiniers de France (the highest recognition earned by Chefs in the World).

Professional Recognition:

Selected as Chef for eight years at the Bocuse Gold judges dinners.