Laurence Gottlieb Email and Phone Number
Experienced chef with a strong history working in the food & beverage industry, mainly focused on fine dining establishments, but an overall appreciation of just good food. I have a Bachelor of Arts in Culinary Arts and Related Services from Johnson and Wales University; however, I learned more in one of the world's most prestigious institutions, The Inn at Little Washington. Attitude, ethics, and values achieved there follow me wherever I go, like a home base or reference point on the way things should be in the hospitality industry. I have an extremely strong passion for bakeries; as a child, I grew up in the family bakery. I'm wildly well-rounded and talented in all aspects of hospitality, and I am currently looking for an opportunity to utilize my talents.I endeavor to be an intricate member of a culinary team that continually strives to be better than they were the day before. Over 25 years of professional experience in the restaurant industry and a lifetime in the food industry from my family’s bakery drive my passion for excellence.
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Executive ChefMarquesa Hotel & Café MarquesaPortland, Me, Us
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Executive ChefMarquesa Hotel & Café Marquesa Nov 2022 - PresentKey West, Florida, United States
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Head Of Food ServicesDuckfat Friteshack May 2022 - Sep 2022Portland, Maine, United States• Seasonal position in charge of training, managing and overseeing staff for all daily operations• Develop and implement organizational systems for FOH and BOH• Expedite menu-line• Plan weekly staffing schedule -
Personal ChefChef Larry G Sep 2021 - Apr 2022Savannah, Ga• Resumed private catering and consulting business
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Task ForceThe Refuge Apr 2021 - Sep 2021Flowood, Mississippi, United States• Task force chef responsible for overseeing the opening of six food outlets at a brand-new hotel• Implemented operational systems for each food outlet• On-board and managed extensive culinary team
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Personal ChefChef Larry G 2020 - 2021Savannah, Ga• Provided custom-developed menus for private parties, including dietary-restricted and child-friendly options• Utilized farm-to-table offerings and local produce
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Owner And OperatorGottlieb'S Bakery 2016 - 2020Savannah, Georgia Area• Reconceptualized, designed, built, and reopened family bakery business, a Savannah institution since 1884• Developed and implemented a menu of artisan pastries, breads and baked goods • Oversaw productivity of employees and quality control of kosher products• Produced goods at the retail and wholesale level and scaled for the weekly local farmers market
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Pastry Chef / Production Manager Retail And WholesaleVillage Baking Company 2013 - 2016• Managed a team of 40+ employees, including training and scheduling in the role of Production Manager• In charge of seasonal menu development• Oversaw quality control, food purchasing and equipment maintenance • Responsible for inventory and costing
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Executive ChefThe Chatham Club 2011 - 2013Savannah, Georgia, United States• Executive Chef of a private dining club• Developed seasonal menus that reflected local available produce and customer preference • Planned and executed monthly wine dinners• Oversaw production of special events (i.e. Christmas Parties, Weddings, brunches for Easter and Mother’s Day, etc.)
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ConsultingHeritage Grill 2010 - 2011New Orleans, Louisiana, United States• Contracted as a consultant to open the Heritage Grill• Developed and implemented extensive and varied dessert menu• Standardized recipes and costs• Oversaw off-premise catering
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Executive ChefHamptons Restaurant, Market And Bakery 2006 - 2010Sumter, South Carolina Area• Acted as Executive Chef in charge of concept development and opening operations• Responsible for all aspects of opening a restaurant: business planning, organization of staffing, up-fitting equipment, scheduling, training, etc. to meet the restaurant’s mission and ensure the vision was realized
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Owner And OperatorGottlieb’S Restaurant And Dessert Bar 2002 - 2006Savannah, Ga• Opened a fine dining restaurant with father and brothers• The restaurant received four diamonds in the years 2004, 2005 and 2006• In 2005, the restaurant placed 4th out of the 10 restaurants for Georgia’s Silver Spoon Award• Invited to represent the restaurant at Food and Wine Events in NYC and Bermuda
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Executive Sous ChefThe Inn At Little Washington 1997 - 2002Washington, Virginia• Started as a culinary intern and worked up to Executive Sous Chef under Patrick O’Connell• Responsible for all aspects of the restaurant: ordering, menu development, inventory, staff scheduling, equipment maintenance, menu and recipe writing -
Sous Chef And Lead BakerGatehouse Restaurant 1994 - 1997Providence, Rhode Island, United States
Laurence Gottlieb Skills
Laurence Gottlieb Education Details
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Culinary Arts And Related Services -
Three Dimensional Design -
St. Andrews High School -
Savannah Country Day School
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The Inn At Little Washington
Frequently Asked Questions about Laurence Gottlieb
What company does Laurence Gottlieb work for?
Laurence Gottlieb works for Marquesa Hotel & Café Marquesa
What is Laurence Gottlieb's role at the current company?
Laurence Gottlieb's current role is Executive Chef.
What schools did Laurence Gottlieb attend?
Laurence Gottlieb attended Johnson And Wales University, The University Of Georgia, St. Andrews High School, Savannah Country Day School, The Inn At Little Washington.
What skills is Laurence Gottlieb known for?
Laurence Gottlieb has skills like Fine Dining, Catering, Culinary Skills, Pastry, Chef, Recipes, Restaurant Management, Cuisine, Banquets, Restaurants, Gourmet, Menu Development.
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Laurence Gottlieb
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Lawrence Gottlieb
New York, Ny4cooley.com, cooley.com, gmail.com, kronishlieb.com1 +121247XXXXX
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Laurence Gottlieb
United States1nicholaslence.com
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