Hometown
Michigan
Chef Bio
Chef Larry brings over 40 years of culinary experience to the table, sharing his world travels, passion and ‘food-tainment’ to every event. He has extensive experience in private dining, catering and educational seminars with Dinner at Eight for 25 years in the Valley, specializing in community and private cooking lessons and intimate private dining and wine seminars. Chef Larry is also a certified wine specialist and Tea Master and offers dozens of specialized food culture, history and cooking classes for museums, libraries, community groups and corporate clients.
How long have you been working with Big City Chefs?
Since early 2024
If I were a spice, I would be…
Saffron. As a sensory Chef, I look for ingredients that stimulate all my senses. Saffron adds intense color, intoxicating aromas, magical flavor, and subtle touch.
My favorite local purveyors, artisans, and farmers:
With a 9-month growing season, I grow many of my own herbs, plants, citrus and edible flowers. I support Farm-to-Table and local farmers markets in Arizona. I love ethnic markets and discovering new and unusual herbs, spices and ingredients.
What I love about cooking and hospitality…
To eat is a necessity, but to eat intelligently is an art. Cooking is all about transformation: transforming the inedible to edible, raw to cooked, unattractive to beautiful, mystery to revelation, tasteless to delicious. Preparation is just the first step; serving beautiful food in a beautiful setting is the goal. Sante!
What are your top three go-to pantry items?
Ponzu, aged balsamic vinegar and black sugar
