Larry LaValley - Assistant General Manager
Larry LaValley credits his Long Island, New York roots, where he fished on the Long Island Sound, grew up on fresh produce from his grandfather’s local farm stand and shared his mother’s passion for the cultural flavors of Naples, Italy for instilling his love for food. Since then, his culinary journey has taken him through many great restaurants and given him the opportunity to sample some creative and authentic regional fare from multiple cultures.
LaValley graduated from The Culinary Institute of America Hyde Park at the top of his class in 2000. During this time he spent his weekends in New York City, learning from the best in the business: Daniel Boulud, at Daniel; Union Pacific with Rocco Dispirito; Oceana with Rick Moonen; Aquavit with Marcus Samuelson; and Bouley Bakery with David Bouley. After graduation he went to Chambery, France to complete a stagier under Master Chef Jean Michel Bouvier, whose restaurant was truly farm to table – using ingredients from his parent’s farm. His return to the states led him to a job with James Beard winner, Mark Militello, for the next seven years as the Executive Chef of his namesake, Mark’s South Beach in Miami.
From there, LaValley honed his culinary skills as the Executive Sous Chef at the five star, five diamond Regent Bal Harbour and as Culinary Director of Operations for the innovative DMR restaurant group. Now currently at the helm of 3800 Ocean, LaValley oversees all operations and works diligently with his team to ensure that their passion for cooking and customer service is on full display.