Lachlan's burgeoning culinary career began at the Old Warson Country Club in St. Louis, Missouri. In 1999 he moved to Paris to obtain his Certificate d'Aptitude Professionnelle at the prestigious Ecole Gregoire-Ferrandi. After completing his training, he apprenticed with Benoit Guichard at the famed Jamin, a Michelin two-star restaurant renowned for its classic French cuisine. Thereafter, he continued to hone his culinary skills working under owner and chef Guy Guilloux at La Taupiniere, a Michelin rated one-star restaurant in Pont Aven, Brittany. Lachlan moved back to the United States in 2001 to join the staff of The French Laundry in Yountville, California, as chef de partie under chef Thomas Keller. His international experience and expertise in this role contributed to the restaurant's innovative menus and numerous awards. It is here that he also met his future business partner, sommelier Bobby Stuckey. Lachlan moved to Colorado in the fall of 2003 to join Bobby and to pursue their vision of opening a neighborhood restaurant reminiscent of the Frascas they had visited in Friuli-Venezia Giulia, Italy. Having researched and traveled throughout Italy many times, both were deeply inspired by this region in particular — the international influences of its cuisine, the profusion of local ingredients in its rustic yet elegant dishes, its passionate relationship between food and wine, and the gracious hospitality of the locals. In July of 2005, Lachlan was named one of Food and Wine Magazines Best New Chefs. He is only one of 10 Chefs in the country to receive this distinctive honor. Today Lachlan applies his culinary talents at Frasca to create innovative yet traditional dishes true to the indelible spirit of Friuli, Italy. > back to top Frasca Food and Wine 1738 Pearl Street Boulder, CO 80302 CALL TO MAKE RESERVATIONS 303 442 6966