With a political science degree from Wayne State University (Detroit, MI) and a budding career in sales, a life as a chef was far from Lawrence Letrero’s endeavors. Originally from Windsor Ontario Canada, a long love of cooking at home, circumstance, and a dare, brought Lawrence to Chicago where he attended Kendall College’s Culinary Program. Upon graduation, Lawrence joined the opening team at Perennial restaurant in Chicago’s Lincoln Park. Moving quickly from garde manger to lead line cook, Lawrence learned the importance of proper technique, respect for product, and the attention to detail needed to run a successful kitchen. After staging at Per Se restaurant (Manhatten, NY), Lawrence moved on as the chef de cuisine at Karyn’s On Green restaurant, Chicago’s first all vegan fine dining establishment.
Chef Lawrence loved the challenge of executing the quality of food he is accustomed to while creating a chef driven vegan menu. This experience allowed him to develop a better understanding of the bounty of the Midwest, as well as cooking with the seasons and the importance of supporting our local farms. Recently, Chef Lawrence was the opening Sous Chef at River North’s Untitled restaurant where he helped develop a 1920’s inspired menu with a modern twist, garnering a Bib Gourmand from the Michelin Guide Chicago. Fresh off the success of Untitled, Lawrence joins The Refinery team as the Executive Chef after winning a “cook off” against some of Chicago’s finest culinarians. Chef Lawrence’s cuisine focuses on balance with an emphasis on elevating the familiar. he Refinery menu will evolve seasonally, offering a genuine culinary experience, melding the art of refinement with a relaxed sophistication.