Meet Laura: The chef behind season

Hello! I'm Laura, a chef and a culinary enthusiast who believes that feeding others is not only an expression of love, but also a creative outlet. I believe that food should nourish the body and the soul. With over three decades of experience in the kitchen, I've crafted my skills and passion into an art form that I love to share.

Culinary Journey

My culinary journey began over 30 years ago, when I started cooking for friends and family and discovered that I loved to try new cuisines and explore other cultures through the world of food. As the child of a New Orleans born mother who cooked a meal for the family every night, I was exposed to the spices and rich flavors the South. When I honed my knowledge of culinary skills by graduating as a Culinary Arts Specialist from Dallas College's Culinary, Pastry, and Hospitality program, I realized that my mother, not even knowing the names of sauces and techniques had exposed me the the basic principles of classic French cooking.

My Inspiration

While I draw inspiration from various culinary traditions, South Asian cuisine holds a special place in my heart. After living in New Delhi a few years ago, I immersed myself in the unique layering and melding of flavors, aromatics, and spices that define Indian cooking. It's a culinary journey that deeply influences my cooking style, which also embraces flavors of the Mediterranean, Asia, Mexico, South America, and the Southern United States. My curated menus reflect that style; joining culinary expertise with a touch of elegance, yet remaining approachable and unpretentious.

My Philosophy

At the heart, my cooking blends flavors that bring together diverse culinary traditions into dishes that are not only delicious but healthy and nourishing. My meals are restaurant quality but without the extra saturated fats and salt that are often added in commercial kitchens and I believe in using fresh, local, and seasonal ingredients, as they are the essence of truly exceptional cuisine.
I consider myself a “flexitarian”, while I am not vegetarian, my approach to a meal is often “plant forward” if not plant centered, and I try to offer vegetarian options for non-veg meals when possible.

 I am a Certified ServSafe Food Manager.
ServSafe is an educational program developed by the National Restaurant Association to promote health, safety, and sanitation within all areas of the hospitality industry, with a particular focus in restaurants and commercial kitchens.