Lauren Barbuto is an experienced culinary professional with a strong background in various high-end dining establishments. Since June 2018, Lauren has served as Chef De Cuisine at Hansen Properties, Normandy Farm, and Blue Bell Country Club. Prior to this role, Lauren held the position of Chef de Cuisine at Waynesborough Country Club from October 2016 to May 2018, and worked as a Sous Chef at Saltarie Oyster Bar and Fish House from August 2015 to August 2016, where responsibilities included ordering produce, managing staff, and menu development. Lauren's earlier experience includes a Sous Chef role at The Dinex Group and a Line Cook position at Winged Foot Golf Club. Lauren graduated with a Bachelor’s degree in Culinary Arts from The Culinary Institute of America in 2012.
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