Larry’s story is one of grit, curiosity, and deep care for the people around him. Raised in Chicago helping care for his Polish grandmother, he started working young and found pride in every role, no matter how small. His path led him from delivering prescriptions to executive chef at high end hotels, from his first catering gig in the Bay Area to building a waterfall at one of SF’s legendary bars. He reflects on his transition into bartending through his culinary lens, making syrups and juices that helped bars thrive. Larry talks about designing kitchens and Walk-ins to opening his own restaurant from scratch, and why his first bar shift at Outsidelands was the shift that gave him 2 career paths in an industry he loves, and for that he feels gratitude. 

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