Originally from upstate New York, Chef LaGue moved to Texas the minute she got a driver's license. After a few years of restaurant work in Houston, she returned to the land of ice and snow to earn a degree from the Culinary Institute of America at Hyde Park, N.Y.
Returning to Texas, Laura discovered a fondness for hotel work at the Four Seasons in San Antonio, ultimately becoming their Pastry Chef. A move to Austin in 1993 brought a return to cooking as the Hyatt's Executive Sous Chef. Subsequent to that, Laura managed food service operations at Freescale Semiconductor.
Chef LaGue's most recent seven years have been with Sweetish Hill Bakery, cooking for 350 students at a private school, and demonstrating that nutritious can also taste delicious.
She joined ACC in the Fall of 2012.