A CHEF FOR EVERY SEASON
We’re on a mission to introduce fresh, innovative seasonal specialties you’ll love. Each season, Ladle & Leaf partners with a Guest Chef – a culinary genius from the local food scene – to create novel dishes for you. This summer, we chose one of San Francisco’s finest: Chef David Lawrence of local favorites, 1300 on Fillmore and Black Bark BBQ, to bring you soulful, inspired dishes.
From soups such as Big Easy Gumbo and Sweet Corn Bisque, to his Cornbread Panzanella salad, Chef Lawrence adds the heartwarming taste of Southern hospitality to our seasonal menu.
Just for Starters: Learning from London’s Finest
Fresh from completing formal culinary training at Westminster College in London, Chef Lawrence joined England's most celebrated and honored culinarians, Albert and Michael Roux, chef proprietors of Michelin starred restaurants Le Gavroche and Waterside Inn. While working at five of the Roux brothers’ restaurants, he rapidly advanced from apprentice to sous chef.
Serving the World’s Most Sophisticated Clients
Chef Lawrence was then appointed as Chef de Cuisine at London's chic 1-star Michelin restaurant Interlude. There he had the honor of preparing meals for the Prince and Princess of Wales; Princess Margaret, Countess of Snowdon; and Prime Minister Margaret Thatcher.
Culinary Journey in the US
Chef Lawrence’s culinary ventures in the US have earned him awards and accolades. His flagship present-day 1300 on Fillmore restaurant features his imaginative London-meets-South cuisine and has been wowing diners ever since its launch. Michael Bauer, food critic from the SF Chronicle, touts Chef Lawrence’s style that "blends classic techniques with soul food favorites." Why Southern food? Says Lawrence: "I'm from London via Jamaica. Southern food and Jamaican food are very similar. Grains, greens and cuts of meats are the same." When he opened his most recent venue, Black Bark BBQ, it became a surefire, smoking hot sensation with its urban low and slow BBQ.
I feel at home partnering with Ladle & Leaf this season. For over 18 years, the owners have been proponents of serving organic, local, sustainable food. It was fun to work with Ladle & Leaf to develop my custom, soulful specialties for their seasonal menu this summer, says Chef Lawrence.