He has mastered the challenge and spotlight that comes with cooking for global travelers, high net worth individuals and their guests. His diverse skill sets and experiences highlights his flexibility to transition from small events to large gatherings of 300 plus and from home to yacht or private jet. Lawrence has also been retained to travel between residences nationally and abroad.
As a seasoned Private Chef he can easily adapt to different diets (including restricted diets) and cuisine preferences as well as different service styles from casual to very formal. He enjoys the challenge of creating various menus based on the seasons for entertaining events. He is comfortable taking charge and handling everything from the multi-course formal fine dining dinner party to lavish fund raising events for several hundred guests not to mention the casual family get together.
In fact he’s been charged to come up with delicious eye appealing meals all the while being custom tailored to exact calorie intake at times. My greatest reward comes from knowing my clients and guests received the best possible service and their expectations were exceeded.
Lawrence is a graduate of the renowned culinary arts program at Johnson and Wales University in Miami Beach, Florida. Lawrence says ”A couple of accomplishments I am proud of during my tenure at the university was earning Dean’s list status and winning a national recipe contest for Bon Appetit magazine. I also had the privilege of volunteering my time to a University sponsored program called “Big chef Lil’ Chef”. It was a partnership between the University and local public schools in Miami to help mentor minority and misguided youths by showing them the joy and satisfaction of cooking which builds character. It was a highlight of my education at Johnson & Wales.
About Chef Lawrence Males
Chef LAWRENCE STEWART MALES style of cooking is summed up in three words..”GLOBAL CLEAN CUISINE”.
His mission is to not only create meals that meet individual assessed needs but satiates the appetite and pallet too. Food for nourishment, pleasure and performance. A good diet whatever your genetic makeup, will enhance your ability to achieve your personal performance goals.
‘Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity’. ~Voltair
His artistic entrepreneurial spirit combined with his love of catering to specific clients needs, led him to embark on a career as a Private Bespoke Chef since 2008. Since then he has been creating specialized hand crafted culinary masterpieces for an array of clients. He feels most fulfilled hosting intimate small dinner parties or working for clients with specific dietary needs and goals rather than working in a restaurant per se.
He and his network of five star chefs service the most discerning clients in Palm Beach & Miami Beach Florida, NYC & Hampton’s and The Bay Area California. His clients are singles, couples, professionals, business CEO(s) and families with children all interested in creatively prepared, healthy meals. Notable past clients include: President BARACK OBAMA, ROBERT DENIRO, NBA LEGEND MICHAEL JORDAN, NFL VONN MILLER AND NFL TRENT WILLIAMS JUST TO NAME A FEW.
With over twenty years in culinary arts combined with International traveling and honing his skills in such places as Spain, Israel, Thailand, The Caribbean and Korea, Chef Lawrence’s repertoire of Cuisines is diverse and razor sharp. Chef Lawrence has enjoyed creating seasonal, organic, high quality and dynamic foods for clients as their contracted Private Chef.
“Chef is New York City-born and raised, was brought up in a Caribbean family and community rife with diversity which laid the groundwork for his future passion of becoming a professional chef. He can still remember hovering around his West Indian grandmothers’ tiny kitchen in Queens, watching, learning and gladfully tasting real Caribbean delights like Oxtail, Curry Chicken, fresh bakes & salt fish, and ackee just to name a few. New York is that special place where his pallet was introduced and influenced by the great global food cultures. Later the family moved to Long Island where we spent Summers on the “East End”-Hampton’s in Sag Harbor. Fishing and enjoying the surf with the abundance of local seafood.
Summertime travel to Panama where his Mom was raised exposed him to another level of Caribbean foods especially seafood and street foods. After migrating to Miami Florida to enroll at Johnson & Wales Culinary School it greatly expanded his repertoire and he also learned to cook authentic Cuban cuisine from the locals. It’s safe to say he’s an expert and has perfected the art of cooking “Caribbean Style”, which is his specialty cuisine.
A lot of Chef Lawrence’s recent culinary inspiration stems from his travels abroad to Europe and the Mediterranean such as Italy, France, Germany, Spain, and Israel. Chef has always advocated and incorporated healthy cooking but the specific Mediterranean diet he witnessed firsthand impacted and inspired him more to teach his clients the benefit of this diet.
After all…“Chronic disease is a food borne illness. We ate our way into this mess, and we must eat our way out” ~Mark Hyman
Chef Lawrence’s theme for cooking is an extension of his heart for pleasing others. He says that he enjoys satisfying souls through his cooking and teaching.