Chef Bio

Most recently, Chef Lake’s work has seen him designing innovative specialized menus and kitchens for restaurants and movie theatres while consulting and researching throughout the world.

Lake’s work and travels includes stints at The East Bank Club in Chicago, the Sunset Marquis in West Hollywood, Izakaya Hiwatta in Ichinomia Japan and Chef d’Cuisine of Purpur, a legendary restaurant and club in Zurich, Switzerland.

He was also part of the reopening task force for The Shelbourne on St. Steven’s Green, a European 5 star grand hotel in Dublin. The Irish wrote their constitution there while hiding the rebels upstairs. Oscar Wilde was a regular and lived just down the street.

Edible installation of Nichols Farm Organic Roasted Beet Napoleon with Honey laced Goat Cheese, English Walnuts, Marigolds, Micro Greens and Chives drizzled with Pomegranate Molasses Vinaigrette. Photo by Ron Kaplan
Edible installation of Nichols Farm Organic Roasted Beet Napoleon with Honey laced Goat Cheese, English Walnuts, Marigolds, Micro Greens and Chives drizzled with Pomegranate Molasses Vinaigrette. Photo by Ron Kaplan

While visiting The Taj Hotel in Mumbai India, friend and expatriate Chicago Chef John Mooney requested Lake to lecture his staff on his brand of creative and improvisational cooking: Jazzfood. His staff was about to embark on a culinary, inter hotel group, chefs competition that the Taj was holding amongst their many properties on the subcontinent. Lake had won several competitions of that very type, and addressed Mooney’s staff. Evidently it was taken to heart. One of them won.

A recent project is CinéBistro for Cobb Theatres for whom Lake helped open the Miami and Tampa locations. At this time, numerous others are in various stages of development and construction and in which he will oversee all food related issues.

Lake has been described as talented, tough, hilarious, and egotistical, with a mushy center.

See Restaurant Consultant for more information.