Philosophy

Geoff Lazlo Food was born as a natural expression of Chef Lazlo’s core philosophies. Lazlo found culinary direction early in his career while cooking at Chez Panisse. He learned that cooking seasonally and sourcing local, sustainable ingredients created not only a delicious final product, but also one which helped to build awareness and support for local food producers. 

The cornerstone of Geoff Lazlo Food’s philosophy is to provide an exceptional experience for every person the company touches. This is a direct nod to Danny Meyer’s ‘Enlightened Hospitality’ model, which was engrained in Lazlo early-on through his experience with the Union Square Hospitality Group.

A graduate of the renowned Culinary Institute of America, Lazlo has cultivated his career and refined his cooking prowess under restaurant-industry legends such as Alice Waters at Chez Panisse in Berkeley, California, Dan Barber at Blue Hill at Stone Barns in the Hudson Valley, and alongside icons of the New York City restaurant scene, Michael Anthony at Danny Meyer’s flagship Gramercy Tavern and Charlie Palmer’s Aureole.

Oshins’ expertise is grounded in two decades in the commercial real estate industry with a focus on the acquisition, development, and leasing of retail properties across the United States. Having worked alongside national retailers and restaurant chains throughout his career to select new locations, negotiate lease agreements, and coordinate build-outs, Oshins’ strategic perspective toward all facets of the retail industry along with his finance and marketing acumen are the ideal complements to Lazlo’s culinary vision. Oshins holds a BA from Lafayette College and an MBA from the University of Connecticut School of Business.