Director of Operations, The Dinex Group, New York City, NY
Culinary Arts, 1990
Michael Lawrence moved to New York City after attending college in Louisiana, and worked at The Quilted Giraffe and at March. He took a sabbatical from March to attend ICE. After graduation, he became general manager at La Colombed’Or. He has been with 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.