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| Larry’s culinary artistry began as a young child in his grandmother’s kitchen at the family resort. He must have been paying attention-by the age of 18 years he was running the kitchen. After studying English in college, he spent an inspired summer cooking in Europe where he realized the world needed romantic chefs even more than romantic poets. He returned a changed man, enrolled in the Culinary Institute of America and lived in Hyde Park, New York during his years of study. | ||||||
After the C.I.A. he moved to New York City where he rapidly ascended the career ladder in the milieu of New York’s finest French restaurants. It was a heady and exciting time to be in the hub of America’s awakening to fine food. His long-term association with James Beard, M.F.K. Fisher and other luminaries of the food world profoundly influenced his cooking style. Highlights of his New York career include: sous chef to the legendary Masa Kobayashi at New York’s most celebrated restaurant, Le Plasier, Executive Chef of The Greene Street Cafe and Executive Chef of The Morgon Hotel. |
Larry with M.F.K. Fisher |
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