After attending college in Louisiana, Michael Lawrence moved to New York City where he worked at The Quilted Giraffe and March. He took a sabbatical from March to attend ICE and after graduating, he became general manager at La Colombe d’Or. Since then, Michael has been moving through the ranks of the Dinex Group since 1998, when he was hired as assistant manager of the flagship restaurant, Daniel. He became general manager a year later, and became operations director in 2005. In his role, Lawrence oversees all of renowned chef Daniel Boulud’s restaurants, including Daniel, Café Boulud, and DB Bistro Moderne. Within the famed four-star organization, Lawrence’s knowledge and talents shape everything from kitchen maintenance, dining room music, and china purchasing to carpet replacement, staff recruiting and menu layout.
- Institute of Culinary Education, Culinary Arts, 1990