Lake Simmons grew up in the South and developed a passion for food and creating recipes at an early age. As a native of North Carolina, he had the opportunity to experience Southern cuisine at its best. It wasn’t long before he began preparing candle lit dinners for his mother, and her response made Lake realize that cooking could bring him and others joy. After Lake graduated from high school, he enlisted in the U.S. Navy and began to pursue his passion, while serving his country.
During Lake’s 5-year tour in the U.S. Navy, he served as a Chef. His position in the military allowed him to create and provide meals for international diplomats and ambassadors. At the end of his tour, Lake attended culinary school at LA Trade Tech. Not only did this training further sharpen his skills; but it was during that time that Lake developed his first original sauce. Soon after making the first sauce, multiple requests turned a hobby of developing the original sauce into a business. Lake continued his education and graduated from Cal Poly Pomona with a Bachelor’s degree in Hospitality and Restaurant Management. He used his experiences and training to work alongside the Executive Chef at the Yard House; where he used his creativity to add a flavorful queso dip to their menu.
Lake is passionate about creating dishes and sauces that exceed his clients’ expectations. He strongly believes that his form of art fuels other people to pursue their passions. Lake is a well sought after chef and will continue to use various platforms to share his art with the world.