Local to the area, Chef Loren was born and raised here in Richmond Beach. Learning from his grandmother, and a few local Seattle haunts; he developed a love for the craft, and connection that food provides. After high school, Chef Loren moved to San Francisco, CA, where he ping-ponged between local fine-dining establishments in the area: Monks Kettle, Abbots Cellar, Clementine, Hog and Rocks, Magnolia etc.  After completing an associate degree in Culinary Arts and Restaurant Management from California Culinary Academy in San Francisco, Chef Loren worked as a sous chef for the Golden State Warriors.  Eventually getting poached to work for the 3x world series champion San Francisco Giants for a variety of roles from working with  Players/personel/headlining music acts, to the eventual role Manager of Food Operations for AT&T Ballpark: an 8 year career with Bon appetite Management company. Naturally, as chefs do Loren had moved further and further away from the food, more meetings, cleaner chef coats. However during & after the pandemic, Chef Loren re-committed to his love of food, and cooking. In 2021 Chef Loren launched His consulting and Private dining company: Chef Loren Larsen llc.  Where he works with restaurant groups in a myriad of roles as well as hosting elevated coursed dinners for a handful of legacy clients. Joining Table for 12 as a Chef Instructor in spring 2023, then consultant, and eventually As our Executive Chef in April 2024. When he’s not cooking Chef Loren is with his children and wife, the light of his life. He also enjoys Boxing/Kickboxing, Running, a project on a sunny day, and every dog he's ever met.