Gary Lawson

Research & Development Sous Chef

Originally from the Eastern Shore of Maryland, with much of his childhood spent in Delaware, Chef Gary has been cooking professionally for over 18 years. A proud graduate of Le Cordon Bleu in Pittsburgh, he has worked in a variety of renowned kitchens throughout his career—including two seasons on Mackinac Island as Banquet Sous Chef at Mission Point Resort, and as Chef de Cuisine at The Townsend Hotel.

Since 2021, Chef Gary has been part of the Forte Belanger team, where he currently serves as Sous Chef of Research and Development.

Outside of the kitchen, Gary is a proud parent to two children, ages 15 and 9, a former ultra-marathon runner with a personal best of 110K, and a passionate tropical plant enthusiast—caring for over 120 unique varieties.

Forte Belanger has become a true professional home, and he is honored to work alongside what he considers the best team in the business.

What’s your ultimate tip for a memorable guest experience?

Attention to detail makes the guest experience memorable. Creating as flawless of an event as possible filled with innovation, passion, and care.

What’s one ingredient you can’t live without?

Blue Crab.