Twenty-five years. One Texas. Every plate by hand.
Chef Lesly Lammons was raised in the DFW area and trained at El Centro — an Associate's in Bakery & Pastry, an Associate's in Culinary Arts, and another in Food and Hospitality Management. Three credentials, one philosophy: cook like it matters.
Her career has been a tour of the great state of Texas. The line at H3 Ranch in the Fort Worth Stockyards. The kitchen at Lake Austin Spa Resort. The pass at McCormick & Schmick's in Austin. Backstage at music festivals. Out west in Alpine and Marfa at the legendary Reata and 12 Gauge Restaurant & Bar. Twenty-five years of learning from chefs across the state — and bringing every lesson home to Fort Worth.
Now she's pouring all of it into catering: executive box lunches, charcuterie spreads, and specialty culinary projects for offices that are tired of food made in a hurry. Every box is plated by hand. Because food made with love is the only kind worth serving.
“I cook like I'm feeding family. Because if I'm feeding you, you are.” — Chef Lesly
