Growing up hunting and fishing in Kansas farming community inspires my approach to cooking where farm-to-table eating just comes naturally. Recalling my mom's vegetable garden and her freshly baked bread, I laugh when I think about how I took so much homespun goodness for granted. I attended Wichita State University to pursue communications and journalism before making the dramatic leap toward cooking. After a modest start in the kitchen at a Korean restaurant, I enrolled in the culinary arts program at The Art Institute of Fort Lauderdale and went on to great success with the Four Seasons Hotels and Resorts.
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Working quickly through the ranks, I was named sous chef at the Four Seasons in Dallas, and then served at the hotel's fine dining locations in Las Vegas, Chicago, and New York. I then opened Benny's Chophouse in Chicago with acclaimed Restauranteur Benny Siddu, and I have received numerous accolades and excellent reviews from every city I worked in.

 

My next job brought me to the new Traymore Restaurant in 2013 at the Metropolitan by COMO Hotel, where I received 3.5 stars from famed food critic Victoria Pesce Eliott of the Miami Herald. The Traymore was also awarded one of the best new restaurants in Miami in 2014.

 

Now I'm bringing my talent and years of experience to the Tampa/St. Petersburg area and offering a hands on approach to world class cuisine. Chef Lane's Farm To Fork Catering is a novel catering company combining consulting, catering, and hands-on private chef approach. My 20 years experience in world class restaurants has led to my philosophy of farm to table, organic, bright and fresh cuisine. I want my clients to be able to design their menu with my guidance and support, and to have gourmet cuisine at a competitive price.