Chef Lawrence DiJoseph, based in Richmond, Virginia, is a native Washingtonian, who grew up in a large Italian American food service family. His great grandmother was a Washington, DC restaurateur in NW D.C. 1899-1936 at restaurant Vesuvius, and his grandfather owned a neighborhood delicatessen in Alexandria, Virginia from 1938–1966.

A Culinary Institute of America graduate, Lawrence has led numerous French restaurants in Portland, Oregon; Washington DC; and New York City, as well as being a cooking instructor for the past 2 decades.

Lawrence hosts private knife skills classes, cooking classes, and private chef dinners in Richmond Virginia.