stuff about chef



Being born into a family a chefs the first step in his journey was to work in the grand restaurants of New York city. Beginning as an apprentice at the then 3 Michelin starred Daniel then on the opening team at the legendary 3 star Michelin Per Se under chef Thomas Keller. After spending a few years in the big city and learning a solid foundation of the fundamentals of French cuisine he then went on to work for Ken Oringer at Clio in downtown Boston, one of the countries leading restaurants in modernist cuisine. From there he went on to Las Vegas to go back to another 3 Star restaurant Robuchon who had won the French award for chef of the century. Afterward going on to run the kitchens of award winning restaurant and winning his own awards spanning from Forbes 5 star restaurants to building Relais & Chateaux properties.

Living now with his Pastry Chef wife Amy and 3 boys he prefers to cook more closely for guests, building intimate dinner parties with nothing but the very best ingredients, always locally sourced from nearby.

That's Me!

Fancy Food Photos

This is what you could be eating

© 2018 by Casey La Rue