Labria Lanaux from Carl Wunsche High School, began her path to gold by starting at Hyatt Regency Houston where she was mentored by the longtime executive chef, Frank Majowicz.
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"Every weekend, Labria came in determined to learn something new and take her skills in the culinary arts to another level," says Majowicz, a supporter of ACT-SO since 2009. "She's another shining star for the City of Houston."
Labria's winning entry featured two Mediterranean-inspired items, a tomato and goat cheese flatbread and a Mediterranean herb chicken with lemon zest vinaigrette.
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In addition to winning the competition's highly coveted gold medal, Labria earned a two-year scholarship from the prestigious Culinary Institute of America.
"I'm so proud to be able to give Labria the guidance she needed to take home the gold," says Majowicz. "She's a terrific example of the passion that drives all of us in the culinary arts."
Hyatt Regency Houston Executive Chef Frank Majowicz with 2016 ACT-SO National Culinary Champion Labria Lanaux of Spring.