About Laurence

I grew up in France in a family where everyone cooked, and food has fascinated me since childhood. My first job was shelling peas — I must have been around three. From there I learned to make vinaigrette, peel apples, and bake madeleines. By age nine, I was wondering who invented meringues, and regularly cooking dinner for the family.

That early love of food shaped everything that followed: writing about food, directing the Santa Barbara Farmers Market Association, running a restaurant, and serving as executive chef at the most popular winery in Santa Ynez.

When I arrived in Santa Barbara in the 1980s, the farmers, fishermen, and ranchers were there — but farm-to-table wasn't yet a movement, let alone a mainstream one. I had to figure it out for myself, building relationships with producers one by one, long before it had a name.

For me, great cooking begins with forging connections to source the freshest, highest quality ingredients. And it ends with making sure everyone around the table is happy, nourished, and in good company.

Let's plan something together.

Email me or call 805-259-7229 to reserve.