Laurence Agnew is originally from Zachary, LA, 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 acclaimed Chef John Besh.
With the Capella Hotel Group, Agnew worked as Chef de Cuisine at renowned L’Auberge de Sedona. During his time at L’Auberge Restauant he was recognized by Sedona Magazine where he was listed as one of “Sedona’s Finest Chefs” in 2006. With Capella Hotel Group, Agnew traveled overseas to his family’s native Ireland to accept a position as Executive Chef with the new Capella and Solis hotel brands in Cork and Donegal. Returning to the states, Agnew presently resides as Executive Chef at Crushed Ice Catering.
Agnew is happily married to his wife, and together they have a son, Keegan, and a beautiful daughter, Ainsley.
