Chef Mitchell Laurienzo graduated from Johnson & Wales University in 2004 with an associates degree in Culinary Arts and a bachelors in Restaurant Management. Since then he’s been crisscrossing the country cooking in some top kitchens from Colorado to Cambridge.
His first, post-culinary school stop before heading west was in Newport, Rhode Island, where he was Executive Chef at The Pier Restaurant. In the winter of 2006 he moved to Vail, Colorado in search of a job to which he could commute via snowboard. He achieved his goal when he became the Executive Chef of the Vail Chop House, located no more than 50 feet from the chair lift.
In 2009 he took a position a Sato Sushi, were he began to learn the ins and outs of Japanese cooking. Laurienzo, who’d always been keenly interested in the art of the knife, was fascinated by all the technique that goes in to creating traditional sushi.
At The Park Hyatt in Beaver Creek, where he became part of the culinary team in 2012, Laurienzo quickly moved through ranks to become the Banquet Chef. Because of the hotel’s fabulous location he was still able to snowboard right to work most days.
In 2016, he and his wife Leesa (a pastry chef, herself) packed up their things, grabbed their dog, Lola, and moved to Cambridge, Maryland, where he was Chef De Cuisine of The Hyatt Regency Chesapeake Bay Golf Resort, Spa and Marina. He enjoyed the peaceful surroundings, excellent fishing, and proximity to the DC area.
Laurienzo recently joined the team at Hyatt Regency Cambridge overlooking Boston. He looks forward to bringing the food, flavors, and service to the next level – and doing a little fishing.