A native of France, Chef Laurent Tourondel parlayed his love of food at an early age into a four year program at Saint Vincent Ecole de Cuisine in Montlucon, France where he earned a “d’Aptitude Professionnelle de Cuisinier.” After graduating he received his first post in the kitchen as chef to the Admiral in the French Navy. Following this position he worked at several restaurants in France and then traveled
to London where he cooked at the famed Gentleman’s Club, Boodle’s. This was followed by stints at the three-star Michelin Relais & Chateau Troisgros in France and the former Cello in New York City, for which he received three stars from the New York Times.

Laurent is currently the Executive Chef and Partner in the BLT (“Bistro Laurent Tourondel”) Restaurant Group, which has more than six restaurants in the United States and Puerto Rico: BLT Steak, BLT Prime, BLT Fish, BLT Fish Shack, BLT Burger, and BLT Market.

photo by Robert Zuckerman

photo by Robert Zuckerman

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