Chef Lance’s roots in the kitchen were planted long before he realized it. He is the proud product of a lineage of gifted home cooks. Both his mother and father were adept in the kitchen, and as he later discovered, so were his grandparents on both sides. Back then, no one called them "chefs"—they were simply people who knew how to cook with love, instinct, and care. His father, in particular, served as an early and powerful influence, cooking large dinners for church events and fire department banquets. Though there was no clear plan or path at the time, those experiences quietly laid the groundwork for the life Lance would eventually embrace.

It wasn’t until later in life that Chef Lance began to understand the depth of this inheritance. A story shared by his aunt revealed that the grandmother he had paid little attention to as a teenager was actually a remarkably skilled cook who canned and preserved her own homegrown produce—and once made a preserved duck that the family still remembers with awe. “Hard to fix ignorance,” he reflects, acknowledging the lessons he didn’t yet know he needed to learn. 

As with many great chefs, Lance’s first step into the kitchen was humble. He began as a dishwasher—a position that strips away ego and builds character. It’s the great equalizer in the food world, and he embraced it fully. Slowly, he was entrusted with small prep tasks, learning by doing and absorbing everything around him. That’s the way it starts for every serious cook. As he says, “Once humbled, twice inspired,” the spark of talent ignites. Those who remain in the kitchen—those who stay the course—are the ones who grow into leaders, teachers, and craftsmen. They stay not for status, but for the love of food, the camaraderie of a team, and the joy of service. 

Lance’s career path wasn’t always direct. When his original life plan didn’t unfold as expected, he pivoted into food service, drawing on his early memories with his father. He worked as a waiter, managed fast food restaurants to learn the business side of hospitality, and picked up valuable lessons along the way. He spent his twenties working in catering halls and eventually followed an owner to the renowned Water’s Edge Restaurant in Long Island City, starting as a waiter and later becoming a kitchen steward. His hunger for learning led him to watch, listen, and absorb everything the chefs and line cooks around him did. This was 

never just a job—it was a calling he was slowly growing into. 

As life moved forward and children entered the picture, the need for stability led him to managerial work at McDonald's, where he worked for good, honest owners who provided a solid foundation of practical business knowledge. But that longing to do something greater—to create, to cook, to serve in a more personal way—never left him. It simmered in his heart for years. 

That desire eventually led him to take bold, deliberate steps to hone his skills. In 2004, he approached Chef Taylor Alonso of The Bellport restaurant and asked to work for free just to learn. Taylor gave him the opportunity, and the learning began in earnest. A year later, at a wine tasting on the North Fork, Lance met Chef Michael Rozzi of the then Della Femina and made the same offer. Rozzi welcomed him into his kitchen, continuing Lance’s journey of hands-on, in-the-fire education. 

He wasn’t chasing titles—he was chasing knowledge. He was willing to start over, ask questions, make mistakes, and earn every inch of progress the old-fashioned way: through hard work, humility, and hunger to grow. 

In December 2009, in the middle of a global financial crisis, Chef Lance was let go from his job. Rather than panic, he leapt. That very month, he built his own business and earned twice his usual salary by serving local clients who believed in his food. It was a leap of faith and self-belief—and it worked. Not long after, a booking agency backed by venture capital called KitchenSurfing discovered his talent. Serving clients across the Hamptons, Chef Lance quickly gained traction, matched with people who were looking for exactly what he offered: real food, prepared with heart, and served with soul. 

Since then, Chef Lance has built a thriving, diverse private chef business serving clients throughout Long Island, especially in the East End and North Fork. What began as small, intimate dinners has grown into full-service culinary experiences. He regularly caters bachelorette weekends, creating customized menus that perfectly complement the celebratory atmosphere. He’s been trusted to feed multi-day “friends' weekends” with as many as 45 guests, and to provide week-long meals for family reunions, cooking dinner 

for up to 25 guests each night. 

Beyond the events, what sets Chef Lance apart is the personal connection he builds with each client. He crafts menus that reflect their tastes, listens to their needs, and makes every meal feel like home—even if they’re dining in a luxurious Hamptons estate or a North Fork vineyard. He brings a warmth and sincerity to the table that no pre-packaged service or restaurant can replicate. 

Currently, Chef Lance continues to serve clients year-round across Long Island. His culinary style blends refined technique with rustic comfort, elegant plating with soulful flavor. Whether it’s a private dinner for two or a full-scale weekend retreat, he brings the same level of attention, care, and passion. Every ingredient is chosen with thought. Every plate is prepared with precision. And every meal is infused with intention—to bring people together, to spark memories, to nourish body and spirit. 

He doesn’t chase trends. He doesn’t strive for television appearances or fame. For Chef Lance, being a chef isn’t about ego—it’s about legacy. It’s about honoring those who came before him, mentoring those who come after him, and bringing joy to every person he serves.