Apprentice for 3 years at “le Chateau de Pizay"
in the Beaujolais country side in France, Sauté cook
& pastry cook at the Westin Turnberry Resorts in
Scotland, Chef-owner of “le Chambely” restaurant
Executive chef at “le Trou Crabe “in Martinique,
French West Indies.

Chef Chosset then decided to move to the
United States to discover America's intercontinental
food where he was an Executive Sous chef at the
Multi awarded “Lightfoot Restaurant” in Leesburg,
VA for 5 years and the Executive Chef at
Le Chat noir Restaurant in Washington, D.C.
before joining the Pinzimini team.

Chef Laurent’s flair and exuberance in his job is further evidenced by his statement at the end of his voice mail message on his office extension, “…and have a refreshing day, thank you”.


Click here for Chef Laurent’s fabulous Grilled Shrimp Skewer, Israeli Arugula & Parmigiano Reggiano “Cilindro