A native of France, Chef Laurent Tourondel parlayed his love of food at an early age into a four year program at Saint Vincent Ecole de Cuisine in Montlucon, France where he earned a “d’Aptitude Professionnelle de Cuisinier.” After graduating he received his first post in the kitchen as chef to the Admiral in the French Navy. This classic French training is still evident in his current style. Following this position he worked at several restaurants in France and then traveled to London where he cooked at the famed Gentleman’s Club, Boodle’s. In the years that followed he worked under such notable chefs as: Bruno Tison at Restaurant Beau Geste in Manhattan; Jacques Maximin at Restaurant Ledoyen in France; and Chef de Partie at Restaurant Mercury at the Hotel InterContinental in Moscow.
Tourondel then worked at the three-star Michelin, Relais & Chateau Troisgros, before taking a post as Executive Chef of C.T., Claude Troisgros’ debut restaurant in New York City. Next came a stint as Executive Chef at Palace Court Restaurant at the world famous Caesar’s Palace Hotel & Casino, followed by his return to New York City at Cello. When this restaurant closed its doors, Tourondel saw an opportunity and spent time traveling through South America, Asia and Africa, to further develop his own cooking voice.
He returned to the states to open BLT Steak, BLT Fish, BLT Prime, BLT Burger, BLT Market, LT Burger in the Harbor, LT Bar & Grill, LT Burger and Arlington Club, a partnership with TAO Group. Currently, he is also the Executive Chef at Brasserie Ruhlmann in Rockefeller Center in Manhattan.Tourondel opened two new concepts in Chelsea in 2015, The Vine, a cocktail lounge with a menu of Tourondel’s signature small plates, and L’Amico, an American restaurant with Italian influences inspired by Tourondel’s upbringing in the European countryside.
Tourondel was named Bon Appétit magazine’s “Restaurateur of the Year” in 2007, placing him among the top in the culinary world. Tourondel has published three cookbooks, Go Fish: Fresh Ideas for American Seafood (J. Wiley & Sons, 2004), Bistro Laurent Tourondel: New American Bistro Cooking (J. Wiley & Sons, 2007), which earned him a 2008 James Beard Foundation Award nomination and Fresh from the Market: Seasonal Cooking with Laurent Tourondel, (J. Wiley & Sons, 2010).