- Laurent Gras
Laurent Gras (b. May 3, 1965 in Antibes, France) is a French-born chef currently living and working in the United States.
Gras’ culinary journey began in his native France where he worked his way through some of the top Michelin-rated mainstays, including: Lucas Carton, where he was chef de partie under Alain Senderens; Restaurant Guy Savoy, where he was chef de cuisine; Hotel de Paris Monaco, where he was chef de cuisine under
Alain Ducasse ; and Restaurant Alain Ducasse Paris, where he was the opening chef de cuisine.Gras’ American debut was in 1996 at Peacock Alley in the
Waldorf-Astoria Hotel , where as Executive Chef, he received a three star review fromRuth Reichl ofthe New York Times . He spent four years there cultivating a reputation for innovation and excellence before moving to San Francisco, where he was named the Executive Chef of the Fifth Floor. His work at the Fifth Floor was received with critical accolades including San Francisco Magazine’s Chef of the Year and Best New Restaurant 2002, Food & Wine Magazine’s Best New Chef 2002 and he was featured on the cover of Gourmet Magazine in 2003.Currently, Gras is in the process of opening his first restaurant in Chicago, L.2O, which is scheduled to open in mid-May 2008.
External links
* [http://www.l2orestaurant.com] L2O Restaurant
* [http://l2o.typepad.com/l2o_blog/] L2O Blog
* [http://www.foodandwine.com/bestnewchefs/?year=2002&chef=B1D58546-22C4-4D4F-B421B2F95A077F2D] Food & Wine's Best New Chefs 2002
* [http://query.nytimes.com/gst/fullpage.html?res=9F07E6DE1E3BF93BA15752C0A96E958260] New York Times article 1998
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