Chef and Owner David Lawrence of 1300 Fillmore

DavidLawrence 1300 Fillmore cropped

We are always excited to have new restaurants participate in Taste Our Terroir. We couldn’t be more curious to try 1300 Fillmore’s executive chef and owner David Lawrence’s pairing with Longevity Wines. David grew up in London with Jamaican parents, was French-trained and southern-inspired. So you know the food will be as dynamic as he is. His San Francisco restaurant is a testament to fresh food that brings an experience of warmth, vibrancy and a sense of belonging to its guests. Here we learn more about his inspiration and the man behind the iconic restaurant.

1)      When did you first know you wanted to be a chef?

I knew at thirteen years old that I was going to be a chef. I spent more time watching Graham Keer, of the Galloping Gourmet, than football (aka: soccer).

2)      What is terroir to you?

Terroir to me is a place, land or territory that is set by it’s uniqueness.

3)      Favorite pairing?

Duck and Pinot Noir is my favorite pairing. I love the fatty flavor of duck without it being heavy or overbearing and the same with a good Pinot Noir.

4)      What is the biggest challenge in food and wine pairing?

When I was less experienced, the pairing was always about the food.  Then a good friend of mine, Martin Kraus, who worked the front of the house, said to me “David, the wine is already made, so make the food to compliment the wine.” These are the words I live by twenty years later.

5)      Red or White?


6)      Favorite meal of the day?

At home my favorite meal is brunch. In a restaurant my favorite meal is dinner.

7)      Go to meal to make?

A black skillet roasted catfish with andouille sausage and shrimp jambalaya, served with a cornbread panzanella salad. It is my favorite dish at 1300 on Fillmore.

8)      If you could pick one person to cook for you, who would it be?

I would pick my mentor, Albert Roux of Le Gavroche in London. I still construct dishes the way he taught me thirty years ago.

9)      One ingredient you couldn’t live without?

Water. For me it is “the source of life.”

10)   Three words that describe you?

Tall, dark and ………..?


Want to taste Chef David Lawrence’s pairing with Longevity Wines? Come to Taste Our Terroir on July 24, 2014

Tickets on sale now

$125 VIP

$85 advance (by 7/10/14)/ $95 after