Larry Baldwin began working in kitchens at the age of 15 on North Carolina's Outer Banks.

Starting at the bottom as a dishwasher, he was soon tasked with prep-work before jumping at the first opportunity to work on the hot line.  He continued cooking throughout college at the University of North Carolina at Wilmington where the idea of moving to NYC to pursue a career as a professional Chef first sparked.  

His first opportunity in NYC was at Rocco Dispirito's innovative flagship, Union Pacific.  He then went to work as the sous Chef for Andy Nusser at Mario Batali’s Casa Mono where his love affair with Spanish cuisine and tapas style dining began.  He went on to open Centro Vinoteca as Anne Burrell's Chef de Cuisine.  At Centro he was in charge of the "piccolini" or Italian small plates.  While there Larry also gained a greater passion for the craft of handmade pasta and rustic Italian cooking.