Laura is the owner and chef of LC, a dynamic catering company that encompasses many facets of the culinary world. Laura attended The University of Colorado at Boulder and earned a bachelors in Environmental, Population, & Organismic Biology. She subsequently attended Johnson & Wales University in Denver, CO where she earned an Associates in Applied Science, Culinary Arts and graduated with Summa Cum Laude honors.


Laura was a founding partner and Executive Chef of Brix Restaurant and Wine Bar. Within one year of opening Brix, Laura was invited to cook at the James Beard Foundation and Brix made Conde Nast’s “Top 99 New Restaurants in the World.” Due to many circumstances, Laura decided to leave the restaurant world and settled in to several years of professional river guiding and catering in the off season.


In 2018, Laura returned to full time culinary pursuits. She teamed up with HYPO2 and prepared meals for many international teams while training in Flagstaff. She looks forward to returning to this chapter in the future. Currently, she shares a commercial space with Sugar Mamas bakery-the two businesses have combined forces and are offering weekly pre-made meals & desserts.


When not cooking, she can be found hiking, mountain biking, rafting, or snowboarding. She lives with her fiancé, Mike and their clan of rescued animals.