Chef Lawrence Klang

Lawrence is the Executive Chef of The Blair Hill Inn located in Greenville, Maine. A Relais Chateaux property with the restaurant being open during the months of June to October. Lawrence is available the remainder of the year for food styling, consulting, private chef and guest chef opportunities. 

 

After completing his Bachelor of Arts Degree in Philosophy from Washington State University, Lawrence received his Grand Diplome from Le Cordon Bleu London, England in 1996. During the following years he completed stagaries at Claridge's Hotel London, England, Capital Hotel London, England, Restaurant Jaques Maximin in Vence, France, and Le Bernardin in NYC.  Lawrence has had the pleasure of cooking alongside Thomas Keller, Jean George Vongerichten, and Emeril Lagasse,  Alfie Jermone Mossadeg, Wayne Alcaide and  Phillipe Robles.

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Chef Lawrence Klang has held the position of Executive Chef at 4 & 5 star properties in the USA and has worked throughout the World studying his field of gastronomy. He was a guest chef at Ciel Bleu, a 2 star Michelin restaurant in Amsterdam, preparing Lobster and representing the state of Maine after he was the recipient of the 2008 Lobster Chef of Maine-People's Choice Award. Lawrence

has taught numerous cooking classes throughout his career.

 

He curated consecutive scent dinners with Chandler Burr during Chandler's tenure as the New York Time's scent critic at PopTech! Most recently, he participated in the Ramen challenge at the 2016 Star Chefs conference in NYC. In previous years, he has appeared on the "Chef's Kitchen" Television show, was interviewed for the television show "Eat it and Like It", and prepared the dinner "A Maine Noelle" at the James Beard House in NYC. He has also enjoyed preparing cuisine in private residences in the following locations: Mexico, Texas, Maine, Spain, France, Asia, Florida, Vermont, Washington, Idaho and North Carolina. Locally, he has cooked at Criolla's and Fish out of Water Restaurant at the Watercolor Inn.  Additionally, Lawrence has experience in and enjoys styling food for publications. 

 

Most recently Lawrence participated in preparing Barbara Bush's 90th Birthday dinner in Kennebunkport, Maine, and completed a research and development project in Asia in preparation of the opening of a South East Asian inspired property in New England. While touring South East Asia, he trained at David Thompson's Nahm Restaurant located in the Metropolitan Hotel Bangkok, Thailand. Rated the number one restaurant in south east Asia at the time by San Pellegrino polls. A guest chef also at Kura Kura Restaurant the Oberoi Hotel Bali, Executive Chef Enrico Wahl, where he trained in Indian, Malay and Regional Indonesian Balinese Cookery. And last but not least, in Singapore, Singapore and Chinese Cuisine with Chef Alfie Jerome Mossedeg, currently the Executive Chef of the five star Dream Hotel in Phucket, Thailand.

 

Lawrence met his wife, Laura Pentel-Klang, a South Walton county native, and her family, in 2004. He collects rare and out of print cook books, enjoys fishing alongside his father-in-law and brother-in-laws, spending time with and preparing dinner with his family and their pets, and is happy to call Walton County, Florida, home.