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Fresh and Sustainable
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Lawrence Kirkland, Executive Chef

Chef Lawrence Kirkland’s culinary interests started at an early age in the kitchen with Mama and some southern family roots. He received his first taste of formal training when he completed an Advanced Culinary Arts program in High School. He studied French Culinary techniques at Le Cordon Bleu College of Culinary Arts in Scottsdale Arizona. Chef Lawrence was recruited to work for JW Marriott Starr Pass Luxury Resort in Tucson where he acquired his skills in the signature southwest cuisine of that area. Because of his constant desire to grow and learn, he then moved to the Pacific Northwest and obtained a position at the Hyatt Regency in Seattle where he mastered the art of using fresh and locally sourced foods. As a personal chef for the Seattle Seahawks and Detroit Lions, he received firsthand experience in catering to both high end & health conscious foods. Chef Lawrence joined the Oceanaire Minneapolis team in 2013. Since then he has been featured in live cooking demonstrations on the local news, participated in food competitions, taught premium cooking classes, and catered many private events.

Sous Chef Lauren Ibinger

Sous Chef Mark Samarasinghe

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