Chef Lawrence Klang
Blair Hill Inn's Executive Chef Lawrence Klang transforms local fare to exciting cuisine in weekly 6-course menus that celebrate everything Maine.
After completing his Bachelor of Arts Degree in Philosophy from Washington State University, Lawrence received his Grand Diplome from Le Cordon Bleu London, England in 1996. During the following years he completed stagaries at Claridge's Hotel London, England, Capital Hotel London, England, Restaurant Jaques Maximin in Vence, France, and Le Bernardin in NYC. Lawrence has had the pleasure of cooking alongside Thomas Keller, Jean George Vongerichten, Emeril Lagasse, Alfie Jermone Mossadeg, Wayne Alcaide and Phillipe Robles.
Chef Klang has held the position of Executive Chef at 4 & 5 star properties in the USA and has worked throughout the world studying his field of gastronomy. He was a guest chef at Ciel Bleu, a 2 star Michelin restaurant in Amsterdam, preparing Lobster and representing the state of Maine after he was the recipient of the 2008 Lobster Chef of Maine-People's Choice Award. He has presented at the James Beard House and has taught numerous cooking classes throughout his career.
His deep roots in Maine's foodie scene began as he was the Executive Chef of Natalie's restaurant in Camden followed by Executive Chef of Portland's Temp Dulu. Chef Klang now infuses his classic training, international flare, knowledge of Maine ingredients and imaginative flare into Blair Hill Inn's six course menus.