Laurent Gras (chef)

In today's world, Laurent Gras (chef) has become a topic that arouses growing interest in society. Whether due to its historical relevance, its impact on daily life or its influence in the cultural sphere, Laurent Gras (chef) has captured the attention of people of all ages and backgrounds. Since its emergence, Laurent Gras (chef) has been the subject of debate, study and research, and its importance has not diminished over time. In this article, we will explore different aspects of Laurent Gras (chef) and its meaning in the contemporary world, analyzing its evolution, its impact and its relevance today.

Laurent Gras
Born (1965-05-03) May 3, 1965 (age 59)
Antibes, France
OccupationChef

Laurent Gras (born May 3, 1965, in Antibes, France) is a French-born chef currently living and working in the United States.

In France

Gras' career began in his native France where he worked at several top Michelin-rated establishments, 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.

In the United States

Gras’ American debut was in 1997 at Peacock Alley in New York's Waldorf-Astoria Hotel, where, as Executive Chef, he received a three star review from Ruth Reichl of the New York Times.[1] He spent four successful years there 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,[2] and he was featured on the cover of Gourmet Magazine in 2003.

Gras opened his first restaurant in Chicago, L2O, in May 2008. The restaurant received Esquire's Restaurant of the Year award,[3] and a nomination for Best New Restaurant from the James Beard Foundation Award. In November 2010, the newly published Michelin Guide for Chicago gave the restaurant three stars, its top rating.[4] At the same time, Gras announced his departure from the restaurant.[5] Later, he was the co-executive chef of two Michelin starred Saison in San Francisco.

Cookbooks

In August 2012, Gras released his first cookbook as an interactive e-book published by Alta Editions. Laurent Gras: My Provence[6] includes dishes from Gras's early years growing up and working as a chef on the Côte d'Azur. The digital cookbook was co-written with Mitchell Davis and features step-by-step photos, instructional videos, and chef tips.[7] Laurent Gras: My Provence was awarded the 2013 International Association of Culinary Professionals (IACP) Judges Choice Cookbook Award and the New Media Award for Intriguing Use of Technology.[8]

Cycling

Gras is a member of the Foundation Cycling New York amateur racing team.[9]

References

  1. ^ Reichl, Ruth (January 28, 1998). "Restaurants; A Fresh Act Invigorates an Old Room". The New York Times. Retrieved May 7, 2010.
  2. ^ "Best New Chefs 2002: Laurent Gras". Food & Wine Magazine. 2002.
  3. ^ "Esquire'sBest New Restaurants, 2008". Esquire. 2008-10-20. Retrieved 2015-10-19.
  4. ^ Phil Vettel, "Alinea, L2O head list of Chicago's Michelin honorees with three star honors", The Stew (blog), Chicago Tribune, November 16, 2010
  5. ^ "F&W Exclusive: Why Three-Star Laurent Gras Is Leaving L20". Food & Wine. Retrieved 2015-10-19.
  6. ^ Gras, Laurent and Mitchell Davis. Laurent Gras: My Provence. Alta Editions.
  7. ^ "Michelin-starred chef Laurent Gras releases first e-cookbook". Yahoo! News. August 6, 2012.
  8. ^ IACP 2013 Winners List http://www.iacp.com/documents/IACP35_AwardWinners_2013_FINAL.pdf Archived 2013-06-16 at the Wayback Machine
  9. ^ "Roster | Foundation Cycling". foundationcyclingnewyork.org. Retrieved 2015-10-19.