Chef Laurent Chosset has established an exemplary pedigree throughout his career, beginning with his Pre-Apprentice at "le vieux saint Pierre, France" in Lyon. He now commands the kitchen at Ballston’s new modern Italian steakhouse, Pinzimini.
Chef Chosset's culinary portfolio includes some of the most respected restaurants in Europe and beyond including:
Apprentice for 3 years at "le Chateau de Pizay" in the Beaujolais country side in France, sauté cook & pastry cook at the Westin Turnberry Resorts in Scotland, Chef-owner of "le Chambely" Restaurant , Executive Chef at "le Trou Crabe" in Martinique, French West Indies.
Chef Chosset decided to move to the United States to discover America's Intercontinental food where he was an Executive Chef at the multi-awarded "Lightfoot Restaurant" in Leesburg, VA for 5 years and the Executive Chef at "Le Chat Noir" Restaurant in Washington, D.C. before joining the Pinzimini team.
