Chef Spotlight
Featuring:
Chef Maxwell Smith
Hello, my name is Maxwell Smith. I am the executive chef at LeBaron Hills Country Club in Lakeville and have worked at the club for 5 years. I am currently a member of National Team USA and a previous member of the Youth Olympic Team USA. Not only that, but I was also the first runner-up in the ACF Student Chef of the Year Competition in 2023.
I own a business called Molds By Maxwell, where I 3D print designs and cast them in food grade silicone to create food molds. Furthermore, I’m excited to join the Epicurean Chapter and look forward to networking with like-minded chefs and creating lasting relationships!
Featuring:
Chef John Lawrence
Looking back on a hard-scrap career & inspired lifetime of gracious hospitality, I am humbled to have stood on the shoulders of great influencers.
Being the oldest of 8 Irish kids, cooking with Mom (a dietician), Dad (chef) bringing me to meat & produce markets before age 10 & working alongside him beginning at age 14, breaking down lobsters, piping deviled eggs & scrubbing ovens, what a beginning.
I also owe copious thanks to the numerous Chefs & leaders who were my greatest influence, Dave Bender, Gerry Burns both from CT, and especially Micky Beriau. He pushed my boundaries to unimaginable heights with his creative imagination & attention to the details.
I also have to pay due respect to the great vendors who have served me well-being a partner in my success, Dole & Bailey, Paul Marks, Sysco Boston, Sid Wainer & Sons, always there & so reliable.
My first 20 years were spent in numerous kitchens, steak houses, Cafés, Marriott Hotel, Bread & Circus, 5 Years on the road with a Salad Bar “food truck” & 5 great years as Exec. Chef at Cigna Insurance headquarters in Hartford.
All these terrific experiences prepared me for my last stop, a terrific 35-year career working alongside my greatest influence, my wife Susan, at Peppers Artful Events.
Note: My Dad rejoined me at age 73 for 2 more years at Peppers & I retired myself at 73.
