Chef Larry knows the key to making great steaks. A native Midwesterner, he has a passion for fresh seafood rooted deep in his love for Savannah. From fresh grouper to oysters to shrimp from local catches, his enthusiasm for locally sourced ingredients extends to the abundance of produce available nearly year round.
A graduate of Le Cordon Bleu, Chef Larry served as executive chef for some of Hilton Head Island’s finest resorts before joining us at Belford’s. A husband and father of three, he says his family is his “life and inspiration” and that they motivate him to serve only the best to Belford’s customers.