Prior to becoming the executive chef at Corner Cooks, Larry honed his skills as a chef at Le Bouchon, Zinc Brasserie, La Tour, and Le Ciel Bleu. He was Chef du Partie for Loews Monte Carlo and served as Sous Chef in charge of banquets at the Ritz Carlton in Chicago. He also was the senior chef instructor at Kendall College for 11 years. 

 

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