The sensory thrills of fine cuisine have long compelled Chef Laurent Tourondel whose youth was spent scooping snails out of their butter-soaked shells and coaxing rich flavor out of cocottes of braised rabbit. The relentless ennui with which he greeted his other studies left a single alternative for the burgeoning chef—a four year program at Saint Vincent Ecole de Cuisine in Montlucon, France where he earned a “d’Aptitude Professionnelle de Cuisinier.” This would serve as the foundation for a career that would usher Tourondel through some of the world’s most esteemed kitchens and into the good graces of the New York dining community.

Beginning as chef to the Admiral in the French Navy, Tourondel’s early training is marked by its French classicism. In New York, he worked under Bruno Tison at Restaurant Beau Geste before returning to France for a post at Restaurant Ledoyen under Jacques Maximin. He labored at the three-star Michelin Relais & Chateau Troisgros, a mission which ultimately led to his post as Executive Chef of C.T., Claude Troisgros’ debut restaurant in New York City. A stage with Joël Robuchon and a lauded stint as Executive Chef at Palace Court Restaurant at the World Famous Caesar’s Palace Hotel & Casino would pave the way for Tourondel’s triumphant return to New York City.

At Cello, that elegant, old world townhouse on the Upper East Side, he amassed a series of stellar accolades, propelling the veteran chef into the public eye. When the restaurant closed its doors, Tourondel took the time to travel through South America, Asia and Africa, a trip that would be fundamental in the further development of his unique methodology.

Tourondel returned to the states to open a modern American Steakhouse: BLT Steak. The accolades followed – two stars in The New York Times, three stars in Crain’s—and the BLT brand began to take shape. 2005 saw the opening of Tourondel’s BLT Fish, a combination New England fish shack and formal dining experience, which earned a prestigious three star review from The New York Times. That same year, downtown diners delighted in the opening of BLT Prime, an expanded version of his uptown gem that celebrates a variety of meats and cuts based on a traditional steakhouse menu.

Tourondel has accomplished beautifully a nearly impossible task—the seamless integration of haute French sensibilities into the hearty constituents of American cuisine. Indeed he has explored American food with the probing curiosity of a true chef, one who understands and appreciates the innate charms of quality ingredients and how they will respond to his classic techniques. The result, and indeed the success of the expanding BLT concept, speaks for itself.

Tourondel’s successful interpretations of American steak and fish houses have spawned a number of satellite projects including BLT Burger, which opened in New York City in 2006. Lively and casual, it features a variety of burgers, shakes and sides. BLT Burger is scheduled to open at The Mirage in Las Vegas in spring 2008. BLT Steak outposts in Washington, D.C., Puerto Rico and Dallas have brought the inimitable flavors of the BLT name to new communities of diners.

Tourondel opened BLT Market at The Ritz-Carlton New York, Central Park in August 2007. BLT Market focuses on fresh, seasonal ingredients available in farmers’ markets, paying particular attention to unusual, wild and locally grown items. Seasonal fish, meat and cheese are sourced from local producers. The menu rotates monthly, and blackboard specials are updated weekly with first-of-the-season produce.

In October 2007, Bon Appétit magazine named Tourondel Restaurateur of the Year. This most recent accolade affirms his place among the top in the culinary world, while further solidifying his acclaimed BLT restaurants as some of the nation’s best.


With the passion and skill of a French-trained chef, and the sensibility and style of a metropolitan restaurateur Laurent Tourondel has successfully infiltrated the rarified world of New York restaurants and the national dining landscape, much to the delight of critics and diners alike.

Chef Ed Cotton's earliest childhood memories involve sitting on the kitchen counter in the midst of the hustle and bustle of the restaurant where his father was the executive chef.  Seeing the energy of a thriving kitchen made Cotton realize that he wanted to be a chef.

Long before making his way to New York City, Cotton worked in local restaurants in his hometown of Waltham, MA. In high school he got his first opportunity to work with Chef Todd English practicing and perfecting his knife and pastry skills at Olives and then helping to open Figs in Wellesley, MA.

After four years with English, Cotton attended the Culinary Institute of America and became a second-generation graduate, following in his father's footsteps. He was rewarded several awards in national cooking competitions during his schooling. For his externship, he continued to work for Olives in Boston, nurturing close ties with the Olives Group. He proved himself talented, reliable and driven and received an offer to open the Olives Restaurant in the Bellagio Las Vegas. He accepted without looking back and earned the title of Sous Chef.

After his one year tenure in Las Vegas, Cotton moved back to Boston looking to establish connections in the east coast restaurant scene. He cooked with chefs throughout Boston including local favorites Tony Susi and Marc Orfaly. He soon landed a position with Chef Barbara Lynch at her award-winning restaurant No. 9 Park in Beacon Hill. While Cotton was Executive Sous Chef, Chef Barbara Lynch was awarded the "James Beard Award for Best Chef Northeast" in 2003.  After several successful years at No. 9, Cotton was ready to test his skills in New York City.

Due to Cotton’s talents and experience, he received an opportunity to work under Chef Daniel Boulud at the highly regarded db Bistro Moderne and Restaurant Daniel in 2003. He honed his skills for five successful years working as Executive Sous Chef. He was an integral part of the concept stage of Bar Boulud in Manhattan as well as the opening of db Brasserie at Wynn Las Vegas.  Cotton was most recently the Interim Chef at Veritas in the Flatiron District. Cotton is also excited to reprise his role as Cat Cora’s sous chef on Food Network’s Iron Chef America.

Cotton is thrilled to be joining Laurent Tourondel and BLT Restaurant as chef de cuisine of BLT Market. He is a long-time admirer of Tourondel’s and is excited to add his own twist onto what he considers to be an already outstanding seasonal menu.