San Francisco, CA


Larry Finn is the Culinary Director for Julia Morgan Ballroom. His first job in the industry was at Roy Rogers as a roast beef slicer. After 30 minutes, he left. While his first experience in the kitchen was short-lived, he proceeded to pursued a career in hospitality over the next few years before finally sealing his fate and attending culinary school. He worked in NYC at Union Square Cafe, Cafe Gray, Morimoto, The Four Seasons Restaurant and in San Francisco at Campton Place and Scala's Bistro.