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Kalkotour Laurent

Laurent Kalkotour

Minetta Tavern

Biography

Growing up in the countryside of France, Laurent Kalkotour’s childhood was always centered around the dinner table. Surrounded by farms, vineyards and beautiful produce, Laurent knew from a very young age he wanted to pursue a career in cooking and began attending École Méditerranée De Tourisme et Hôtellerie at the age of 15.
Laurent... READ MORE

Growing up in the countryside of France, Laurent Kalkotour’s childhood was always centered around the dinner table. Surrounded by farms, vineyards and beautiful produce, Laurent knew from a very young age he wanted to pursue a career in cooking and began attending École Méditerranée De Tourisme et Hôtellerie at the age of 15.
Laurent began his career in Michelin-starred kitchens including Leonce, La Barbacane, and Auberge La Fenière. Each of them being different, all were focused on the locality and spirit of Southern French food. Soon after, Laurent met Alain Ducasse who he worked with for the next five years in a variety of capacities, including chef at Louis XV in Monte Carlo, recipe testing and teaching at the Ducasse De Gustibus cooking school.

In 2004, Laurent moved across the globe to New York City to join Mr. Ducasse’s Mix restaurant also spending time at the highly acclaimed two Michelin-starred, Adour in the St. Regis hotel as Executive Sous Chef. After Adour, Laurent continued his exploration of the New York restaurant scene working with one of the city’s most talented chef/restaurateur: Daniel Boulud, opening Bar Boulud before landing as the executive chef at db Bistro Moderne.

After six years with Daniel Boulud, Laurent went on to begin his own venture as chef/owner, opening restaurant Atrium DUMBO in Brooklyn which quickly became a neighborhood favorite.

During the years, Laurent had the privilege to work with many chefs des Maitres Cuisiniers de France who taught the notions of rigor, respect and sharing that are necessary in cuisine. Early 2018, Laurent was inducted into both the Association des Maitres Cuisiniers de France and Academie Culinare de France. Being one of the youngest chefs representing both organizations, Laurent shares the skills he’s learned through classical training in France and the hustle of New York.

In summer 2019, Laurent joined Keith McNally’s Minetta Tavern as Executive Chef, where he’s successfully refreshed the menu complementing Minetta’s beloved staples with seasonal specialties and locally sourced ingredients. In keeping with the old school charm Minetta Tavern has carried for many years, Laurent has incorporated some French classics and introduced a few new flavors into the menu to enhance and balance it out.

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Favorite Event
French Bistro Brunch hosted by Geoffrey and Margaret Zakarian

French Bistro Brunch presented by Grey Poupon hosted by Geoffrey and Margaret Zakarian

Walk-Around Tastings

Sun, Oct 15

12:00 PM

Walk-Around Tastings

More Info