“I wanted to move away from that mentality of how restaurants operate,� says Laura Chamberlin, the owner and Executive Chef of Culinary Concepts Southwest. “Just like everything in life, it's good to pay attention to your surroundings, and for me, it's about the long haul and wanting to continue to be inspired and love it and not get burned out. I want that same quality of life for the people that work with me.�
Chamberlin is the owner and Executive Chef at Culinary Concepts Southwest and has worked in numerous award-winning restaurants around the country, including Brix Restaurant and Wine Bar as a founding partner and executive chef. In 2018, she returned to full-time culinary pursuits and opened her catering and weekly meal business. She has since catered many events throughout Northern Arizona and the surrounding areas including weddings, parties, retreats, high-altitude athletic and Olympic training in partnership with HYPO2, commercial production companies like Puma, Kia, Eddie Bauer and more. Her team of collaborators also works to put together farm-to-table dinners, made from scratch with locally sourced ingredients.
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