Laurent worked in the kitchens of the St. James, in Bordeaux France, Chateau de la Chevre d'or in Eze France, and Michel Guerard in Eugenie les bains, France. Moving to Paris he became the Head Chef of Michel Rostang and a partner and Chef at Bistro da Cote. He received the opportunity to work in California at a newly opened Fennel in Santa Monica. While working in California he fell in love with the idea of creating a bistro in the Central Coast of California. The natural beauty and ability to use local wines with local ingredients, Paso Robles became the only choice. After, eleven years of owning and operating the Bistro Laurent, Laurent continues to offer a la carte offerings as well a four or five course tasting menu changing weekly.