After only one year with The Boheme Restaurant, Chef Laurent has taken ownership of the culinary operations in the Boheme and banquet events. Employing his passion for culinary excellence, Chef Laurent made significant strides to hire and develop his team, ensure consistent food quality and execute many of the hotel’s successful events, including monthly themed dinners, magical dining, client appreciations and more.
Chef Laurent has brought extensive culinary experience and knowledge to The Boheme, with more than 30 years in the culinary field and hospitality industry. He has worked in several notable kitchens, including the celebrated Lombardy Restaurant at the Hotel Lombardy located in Washington D.C.
Additionally, Chef Laurent was a Sous Chef at La Colline Restaurant in Washington D.C. and L’Actuel Restaurant in New York City. He served in the French military as a private chef to high-ranking generals after he attended culinary school in Alsace, France. Chef Laurent’s outstanding culinary knowledge and passion for creative cuisine stem from his childhood; in his youth, Chef Laurent spent many years working for his family’s successful catering business.