Laura Cimini

Chef de Cuisine

Laura Cimini is living her dream job as Chef de Cuisine at The Dial & THE Blue Owl. The Johnson & Wales grad loves traveling and cooking—so working in a kitchen that specializes in dishes from around the world covers all the bases.

“I adore the idea of global food that is not fusion,” she says. “I’ve worked in many ethnic kitchens and dined out with many international friends who’ve introduced me to their national cuisines, and I studied in Malaysia and Singapore—where they are obsessed with food. So, I like being able to use all of the flavors and ingredients I spent many years cultivating in one kitchen.

“What attracts me to the restaurant industry, is that it is always changing and there is always room to grow,” says Cimini, who started off in pastry and has cooked at places as diverse as the Grand Ole Opry in Nashville, Tennessee, and the Ritz-Carlton, Bachelor Gulch in Colorado. “There is never a time in which you know and can do everything; there is always room to expand yourself.”