About Me

I am an Arizona native, born and raised in Tucson. I went to the University of Colorado, Boulder. While obtaining my undergraduate degree, I found my true passion was cooking and decided to attend culinary school. After working for many restaurants I decided to start a new gourmet restaurant in Flagstaff called Brix Restaurant and Wine Bar. Currently, I now split my time between Flagstaff in the summer and Tucson in the winter. While in Flagstaff I also work as the Food Coordinator at Canyon Explorations-a Grand Canyon rafting company.

  

I love food because it keeps me learning and it connects me with amazing people. I am very passionate about cooking with foods in season, knowing and using local growers’ food. I believe in using the absolute best products paired with fundamental culinary techniques to allow the true flavor of the food to come through.


For the last year I have been co-chair of Slow Food Northern Arizona, a international organization dedicated to clean, fair, and sustainable food. In 2010, I was chosen to be a United States delegate at Terra Madre, a bi-annual Slow Food event held in Turin, Italy.


I believe in giving back to the community and have found many ways to do so through my cooking. I teach classes in Flagstaff and have also donated my services to "Walk for the Cure," Big Brother's Big Sister's, Community Supported Agriculture, and others.

EXPERIENCE

• BA is Environmental Biology, University of Colorado, Boulder

• AS in Culinary Arts, Johnson and Wales University, Denver CO

• First level Sommelier, Court of Master Sommeliers

  1. Founding co-owner and executive chef of Brix Restaurant and Wine Bar,

    Flagstaff, AZ

• Several years in multiple award winning fine dining restaurants

• Licensed (Flagstaff and Tucson), Food Handler's certificate

Laura Chamberlin

Professional Chef • Personal Service   (928) 814-8218

Contact:

Laura Chamberlin

e-mail: laura@lcprofessionalchef.com

phone: (928) 814-8218

BACKGROUND

Tell me what you eat and I will tell you what you are.”

    – Anthelme Brillat-Savarin