David Lawrence

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David Lawrence

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David LawrenceOwner and Executive Chef - 1300 on Fillmore in San Francisco, CAPersonal MissionBringing people together over upscale versions of soulful Southern-inspired cuisine.Unique SpecialtyCombining classic French cooking techniques with bold southern flavors using seasonal local ingredients.Other PassionsGiving back to the community, working with children, cycling, running, playing soccer and bringing people together for good times.Websitehttp://www.1300Fillmore.com

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Lawrence received his formal culinary training at Westminster College in London. In 1982 he joined England's most celebrated and honored culinarians, Albert and Michael Roux, the chef proprietors of the world-renowned Le Gavroche and the Waterside Inn (both three star Michelin restaurants). Lawrence worked at five of the Roux brothers’ establishments, rapidly advancing from apprentice to sous chef in four short years. In 1986, Lawrence was appointed as chef de cuisine at London's chic Interlude Restaurant where he had the honor of preparing meals for the Prince and Princess of Wales; Princess Margaret, Countess of Snowdon; and Prime Minister Margaret Thatcher. A native of London, Lawrence left England for the United States in 1988 to join former Le Gavroche Chef Kurt Graising at the newly-opened 231 Ellsworth Restaurant in San Mateo. Serving as Chef de Cuisine, Lawrence worked closely with Graising to help shape the restaurant's menu and culinary vision, an effort rewarded by numerous awards and accolades during Lawrence's tenure. Prior to opening his own restaurant, Lawrence led a talented kitchen staff at The Carnelian Room, creating an eclectic menu featuring French-inspired California cuisine, and served as chef de cuisine at Cityscape Restaurant in San Francisco. While at Cityscape, Lawrence devised and implemented the Chefs for Kids program, raising thousands of dollars for the Tenderloin After School program. The City of San Francisco recognized Lawrence's efforts by awarding him a proclamation, declaring March 10, 1994 “David Lawrence Day.” At 1300 on Fillmore, his “comfort food, done well” includes signature items include fresh water shrimp hush puppies, organic skillet fried chicken served with whipped potatoes, maple syrup marinated slow-braised short ribs with buttermilk chive mashed potatoes and deep-fried onion rings, and barbecue shrimp served with creamy hominy grits topped with micro greens.READ FULL BIO

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