Lauren has been cooking for as long as she can remember. She was raised by a single mother, so cooking for, and feeding her sister was something that she felt she could do to help. At 16, her first job was in a kitchen, and she has been working in kitchens ever since.
Lauren is our Prep Manager and a very important part of the Allora team. She joined us in October of 2020 when the hotel kitchen she worked inclosed due to the covid 19 pandemic. Assuming that she would return to her job once reopened, she decided to stay after falling in love with Allora’s team. In her words, “I have worked in many kitchens, but the way everyone works together towards a common goal for the best guest experience is addicting. I can’t express how real this TEAM is.”
Her role at Allora is the organization of all daily prep, checking stock and forecasting what will be needed for that day and the upcoming week. She touches every plate that goes out of the kitchen, be it pasta, sauces, main courses or desserts. She loves the opportunity to learn interesting techniques and to use every inch of each ingredient across multiple dishes. Taking ingredients and making them delicious and the creativity behind that makes her very happy. Her favorite thing to make is a clean plate and a full belly, and when she’s not working, she’s on her bike. She’s on a cycling team called “Team City Sacramento”, she races cyclocross and has recently gotten into mountain biking.
Our goal at Allora is to deliver the highest quality culinary experience in Sacramento. 100% of this service fee goes directly to the heart and soul of our restaurants, our cooks and dishwashers. The back of house staff works long hours, day in and day out, to hone their craft and that skill is evident on every plate we serve our guests. We believe that this fee is the most transparent and effective method to offer our BOH staff exceptional compensation for exceptional work.
Chef Deneb Williams.