Meet the Chef: Lauro Romero
Born into a small farming community in Mexico, Lauro grew up harvesting his meals from the land, eating only what the seasons would offer. So his approach to food makes him a natural fit for the Portland culinary scene, where he’s been making his mark since 2014, first at Three Degrees and now at King Tide Fish & Shell.
Inheriting a love of cooking from his mom, Lauro moved to Salt Lake City at age 14 and dove right into the restaurant world. He worked his way up to Executive Sous Chef at SLC’s Bambara, then headed west to take the post of Chef de Cuisine at Three Degrees alongside Chef Tom Dunklin.
Outside the kitchen, Lauro loves spending time with his wife and two daughters, exploring the outdoors, grilling and gardening (you can take the boy off the farm, but you can’t take the farm out of the boy).