Laura is the owner and chef of LCPC, a dynamic, chef-driven catering company that encompasses many facets of the culinary world, offering; catering, private events, retreats, weekly pre-made meals, & more.
Laura attended The University of Colorado at Boulder and earned a bachelors in Environmental, Population, & Organismic Biology. Before, during, & after college Laura worked in numerous, award winning restaurants around the country. 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. In Spring of 2021 LCPC purchased a commercial property (with her fiancé) to build a custom commercial kitchen. The new kitchen went into production September of 2021 and starts a new chapter of culinary pursuits for LCPC.
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.