Laurence Agnew received his certification as Chef de Cuisine from the Louisiana Culinary & Hotellerie Institute International, followed by experience at several prestigious hotels and restaurants.
Early in his career, Agnew gathered experience in New Orleans, first as Sous Chef at Victor's Restaurant (Triple A 5 Diamond & Mobil 5 Star Restaurant) located within the famed Ritz-Carlton, followed by time as Sous Chef at Restaurant August with Chef John Besh.
With the West Paces Hotel Group, Agnew worked as Chef de Cuisine at renowned L'Auberge de Sedona. During his time at L'Auberge
Restaurant he was recognized by Sedona Magazine where he was listed as one of "Sedona's Finest Chefs" in 2006. With West Paces, Agnew traveled overseas to his family's native Ireland to accept a position of opening Executive Chef with the new Capella and Solis hotel brands.
Returning to the states, Agnew and his
wife Tina Alexander, a Louisvillian, and
their young son, have made Louisville
their home. Agnew presently resides as Executive Chef
for Crushed Ice Events, where he continues
to utilize his culinary creativity
preparing a vast array of dishes.