About Lauren Macellaro
Lauren’s family unintentionally forced her to become a chef. New York Italians from can be very persuasive! Growing up in Queens (and then the Garden State) it was all the gardening, and the sauces, and the breads, and the basement wine making that inspired her. Surrounded by incredibly delicious things and a culture immersed in food, there was almost no choice. She went to culinary school at Institute of Culinary Education in New York city, and worked first real job cooking vegetables and grains with Indian spice for Floyd Cardoz & Danny Meyer, at Tabla. Travels took her to Philadelphia, and then Asheville, NC, where she was Number 2 for 5 years to the extremely talented, Brian Canipelli, the chef and owner of Cucina 24. This is also where she met a good group of future employees. Here in Florida she was a sous chef at Locale Market, and then spent over a year at Rooster & the Till. Lauren’s spirit animal is a chihuahua named, Lil Mama, the only gin drink she can tolerate is a Sharpie Mustache and her last meal would be bread, butter, & a Txakolina.