Laurent Gras (chef)
Laurent Gras | |
|---|---|
| Born | May 3, 1965 Antibes, France |
| Occupation | Chef |
| Years active | 1990s–present |
| Known for | Michelin-starred restaurants, L2O, Saison |
Laurent Gras (born May 3, 1965, in Antibes, France) is a chef of French origin who currently works in the United States.
Career in France
Gras launched his culinary journey at prestigious Michelin-starred venues, including Lucas Carton under the guidance of Alain Senderens; he held the position of chef de cuisine at Restaurant Guy Savoy; worked at Hôtel de Paris Monaco with Alain Ducasse; and served as the inaugural chef de cuisine for Restaurant Alain Ducasse in Paris.
Career in the United States
In 1997, Gras made his American debut as Executive Chef at Peacock Alley located within New York's Waldorf-Astoria Hotel, where he received a three-star review from Ruth Reichl of The New York Times. After four years, he transitioned to San Francisco to become Executive Chef at the Fifth Floor. His work there garnered significant praise, including San Francisco Magazine’s Chef of the Year and Best New Restaurant awards in 2002, Food & Wine’s Best New Chef honor that same year, and a cover story on Gourmet Magazine in 2003.
Gras inaugurated his first independent restaurant, L2O, in Chicago in May 2008. This establishment earned Esquire's Restaurant of the Year accolade and was shortlisted for Best New Restaurant by the James Beard Foundation Award. In November 2010, L2O was awarded three Michelin stars, marking the highest distinction in Chicago’s guide. Gras announced his exit from L2O concurrently with this achievement. Subsequently, he took on the role of co-executive chef at Saison, a Michelin-starred restaurant in San Francisco.
Publications
In August 2012, Gras published his inaugural interactive e-cookbook titled Laurent Gras: My Provence, through Alta Editions. Co-authored with Mitchell Davis, this digital publication highlights recipes inspired by Gras's formative years on the Côte d'Azur and includes detailed photographs, instructional videos, and culinary insights. It was honored with the 2013 International Association of Culinary Professionals (IACP) Judges Choice Cookbook Award as well as the New Media Award for Innovative Use of Technology.
Cycling
Gras competes as part of the Foundation Cycling New York amateur racing team.
External links
- Comprehensive biography on Alta Editions
- Laurent Gras Consulting
- Interview with Laurent Gras, Centerstage Chicago, June 2008