Larry Searson,/Executive Chef
What do Colin Powell, Margaret Thatcher, Denzel Washington, Morgan Freeman, Bill Cosby and Clint Eastwood have in common? Their palates have all been “wowed” by Chef Larry Searson. These are only a few of the celebrities Chef Larry has had the pleasure of feeding during the 20-year span of his career.
Larry Searson has established himself as one of Atlanta’s leading chefs. He has been responsible for establishing and managing 4-star restaurants, employee feeding programs and catering events throughout Atlanta and around the country. Some of these programs consist of: Carver Bible College and World Changers Church International, where he served as director of food service. Chef Larry has dedicated his career to specializing in fine dining and catering excellence.
You may or may not recognize some of the well-known chefs he’s worked with, such as: Larry Forgione of the “American Place” in New York City, Hubert Keller of the “Fleur de Lys” in San Francisco, CA, Jean Joho of “Everest Restaurant” in Chicago, and “Elizabeth on 37th" in Savannah, GA. Each of these prestigious restaurants have received the “James Beard Award of Excellence,” which is equivalent to the Oscar Awards in the food service industry.
The Atlanta Journal & Constitution spotlighted this phenomenal chef twice during his career serving as Executive Chef of “The Mansion Restaurant” in Atlanta. He also received rave reviews as Executive Chef of Indian Hills Country Club. During his career as Director of Food Service for World Changers Ministries, Chef Larry has had the opportunity to delight the palates of well-known ministers like: Dr. Creflo Dollar, Kenneth Copeland, Jessie Duplantis, Joyce Meyers, T.D. Jakes and Benny Hinn, to name a few.
Chef Larry has published recipes in such cookbooks as Cooking Atlanta Style and Savannah Seasons written by Elizabeth Terry, whom he trained and worked with for a period of ten years. He received his formal training and certification at The Culinary Institute of America in Hyde Park, NY
Yvette Searson
Creole Queen, Yvette Searson was born in New Orleans, La, where creole cooking prevails. She later learned to cook cajun during her college years in the cajun town of Lafayette, La. where she received a B.A. in Public Relations while learning to perfect dishes like catfish courtboullion, jambalaya and crayfish ettouffe. One of the thinks Yvette is most proud of in her life is her rich cultural background which was filled with jazz, blues, dance, drama, the New Orleans Saints and oh yes, cajun/creole cuisine.
After college Yvette moved to Atlanta where she began a career as a corporate trainer/developer for a fortune 100 company. During this time she also started her own business called Louisiana Spices Catering. The business started small but later bloomed into a very lucrative catering company. To keep up with the pace of the business she went to work for Chef Larry Searson of The Mansion Restaurant in midtown Atlanta and later became his wife and business partner.
Yvette is very active in the community and church. She facilitates Divorce Care for Children, and bible study classes.Yvette's favorite quote is: “It is better to be prepared for an opportunity and not have one, than to have an opportunity and not be prepared.” Whitney M. Young Jr.
