Lawrence Stewart Males JR, Private Chef to NBA legend Michael Jordan
Lawrence is a graduate of the renowned culinary arts program at Johnson and Wales University in Miami Beach, Florida.
Growing up in a West Indian family in New York then migrating to and working in kitchens in South Miami led chef Lawrence to perfect the art of cooking “Caribbean Style”, which is his specialty cuisine. Chef Lawrence is highly trained in European-French, Italian and Spanish techniques, Asian-Chinese, Korean and Thai, Indian as well as Vegan & Vegetarian Cuisines and is well rounded in cooking the many American regional cuisines as well as many more! Chef Lawrence’s cuisine is healthy and clean including grilling techniques for maximum flavor. He is knowledgeable with Kosher regulations, Raw food diets including juice cleanses, gluten-free diets, Paleo & Diabetic diets.
Lawrence successfully started a personal chef service business in 2006 based out of Boca Raton, Florida. Chef Lawrence offers high-end personalized catering services, currently servicing Palm Beach and greater Miami areas. The Chef had the privilege of catering a private dinner and fundraising event for President Obama personally meeting him. Lawrence also helped All Star starting tackle Trent Williams of the NFL Washington Redskins with his diet goals during the off season here in South Beach. Chef Lawrence has collaborated with Chef Ingraham NBA star Dwayne Wade’s personal chef for south beach events.
Chef Lawrence is also affectionately known as The Empanada King locally and you might of even tasted some of his recipes in stores like Whole Foods market nationally. Lawrence also is trained in Kosher pareve cuisine and highly regarded in the Jewish community of Sunset Island, Miami Beach. Chef Lawrence has worked in various venues in the South Florida Area while working his way through culinary school gaining valued experiences. Before that he was supervisor of student dining at his alma mater, Johnson & Wales University in Charlotte, North Carolina. While a student he was named to the Dean’s list status, was a recipe contest winner in Bon Appetite magazine. He also had the privilege of volunteering his time to a University sponsored program called “Big Chef – Lil’ Chef”, a partnership between the University and local public schools in Miami. Here he helped mentor minority and misguided youths by showing them the joy and satisfaction of cooking.
Chef Lawrence gained more experience working in very large venues, such as the 1996 Summer Olympics in Atlanta, Georgia and in small ones such as “home kitchen schools” in local neighborhoods. He worked with “Inner Circle”, a reggae band, catering for them in their home studio, worked at Dolphin’s Stadium (now known as Sun Life Stadium) catering during the pro football season to suite ticket holders. He has done public cooking demos in stores such as Bloomingdale’s (Aventura Mall, Miami, Florida) and Sam’s Club (Dade and Broward Counties, Florida).
Besides being a private Chef, Lawrence spent two years teaching at the “Publix Apron” cooking school in south Florida. He enjoys teaching “one on one” and has also worked with guest chefs such as Paul Dean, Anne Burell and Roland Mesnier (the White House’s pastry chef). Given the freedom to teach cooking for both normal and exotic food dishes, he enjoys training others for future employment as well as personal enjoyment.
Chef Lawrence says that his theme for cooking is one that hits home with all his clients. The Chef says, “I enjoy satisfying the souls of others through my cooking, serving and educating”. -Chef Lawrence S. Males