The beloved Marquesa Hotel, ideally situated in the heart of the historic district of Old Town Key West, happily announces the appointment of Laurence Gottlieb as Executive Chef of the hotel's award-winning signature restaurant, Café Marquesa. In his new role, Chef Laurence will oversee all aspects of the restaurant and lead his culinary team with inspiration and passion. Chef Laurence goes above and beyond to offer not only exceptional cuisine but strive s for excellence within the culinary industry, delivering thoughtfully curated menus to provide unparalleled dining experiences for every guest.
With over two decades of professional culinary experience, Chef Laurence is no stranger to exceptional personalized service, drawing from an impressive career that expands across the country - from Maine and Virginia to Texas and Georgia. After graduating with a bachelor's degree in the culinary arts from Johnson and Wales University, Chef Laurence kickstarted his career in Providence, Rhode Island as Sous Chef and Lead Baker of the refined Gatehouse Restaurant. From there, he took on executive positions at notable hotels and restaurants, including The Inn at Little Washington and the private Chatham Club in Savannah, Georgia, where he refined his culinary skills, menu development and staff management. To add, Chef Laurence was also part of the opening team at The Refuge in 2021 - a new hotel with six food outlets that he over saw and managed - in addition to reconceptualizing his family bakery business, Gottlieb's Bakery, that has been a Savannah institution since 1884.
Throughout his career, Chef Laurence has received an array of coveted culinary achievements such as being nominated as a top ten Sous Chef in the United States by Bertolli Olive Oil, earning the first Four Diamond Award for a Savannah Restaurant where he maintained the award for three consecutive years, and received the Georgia Silver Spoon Award, to name a few. To showcase his skills and enthusiasm for his culinary art, Chef Laurence has also appeared in various media outlets including The New York Times, Southern Living, The Atlanta Journal Constitution and Gourmet.