Born and raised in New Hampshire, I was spoiled by the bounty of the farmers, ranchers, fishermen, and specialty purveyors. My career was spent pursuing the best kitchens and innovative teams - including luxury hotels, private clubs, fine dining, and farm-to-table centric operations. In my desire for excellence, I worked at Relais and Chateaux properties - including Menton in Boston, MA, and The Inn at Hasting Park in Lexington, MA. Many of my early years were spent at Forbes Five-star hotels, including the Mandarin Oriental and the Four Seasons in Boston, MA. My style and voice were further developed at Woods Hill Table, Earth at Hidden Pond, Row 34, and Café Artscience. After all this, one of the most transformative portions of my career was spent at Chew Innovation. Here, I focused heavily on research and development, further honing my craft by working alongside Michelin-starred chefs and cutting-edge food scientists. This path forged my character and culinary identity, allowing me to craft memorable and unique dining experiences no matter the challenges.

Chef John Lawrence