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.
Deana Lezcano - Executive Pastry Chef
As a young entrepreneur in her Arizona high school, Deana Lezcano began baking cakes for local businesses, and later began working at the five-star Canyon Ranch Resort in Tucson, Arizona. Determined to turn her skill into a career, she enrolled at Scottsdale Culinary Institute where she graduated with honors. She completed her externship at “The Food Network” in New York City, working under superstar chefs Sara Moulton, Emeril Lagasse, Mario Batali, and Jacques Pepin.
Following her professional debut as Pastry Chef at Roy’s New York, she headed west to California where she learned and perfected the intricacies of creating extravagant wedding and specialty cakes at The Ritz-Carlton Laguna Niguel and was quickly promoted to Assistant Pastry Chef. Subsequent career moves have taken Deana to The Ritz-Carlton Naples and to Cherry Creek, Colorado where she opened a wine and dessert bar, giving her the opportunity to express herself through her art, creating and decorating spectacular cakes and pastries. Deana’s culinary artistry has received mentions in several publications, including 5280, Colorado Impressions, Colorado Wedding, The Knot, and the Denver Post.