Today we’d like to introduce you to Lauren Windham.
Hi Lauren, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I started my journey at Auburn University, but my curiosity and love for food quickly took me far beyond the classroom. I studied in France, exploring local markets and regional ingredients, and later earned dual degrees in Culinary Arts and Wine & Beverage Studies at The Culinary Institute of America in Napa Valley. From there, I trained under Thomas Keller, became a certified sommelier, and tested my skills in front of the camera—winning Food Network’s Chopped and becoming a finalist on Season 2 of America’s Test Kitchen: The Next Generation on Prime Video.
Today, I run L. Windham Provisions, my private chef business focused on personalized, seasonal dining experiences. I also recently launched L. Windham Designs, a lifestyle brand inspired by my love of storytelling, hosting, and creating beautiful things—from a well-set table to a silk scarf with meaning. Every step of my career has been rooted in hospitality, and I try to bring that spirit into everything I do.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
I don’t think any path is truly “smooth” when you’re pouring your heart into something you care about. For me, culinary school came with its own challenges, including a difficult environment where I experienced bullying. Then, once I entered professional kitchens, getting paid what I felt I was worth often felt like an uphill battle. On top of that, I’ve had to navigate my own perfectionism, which at times has fueled some pretty harsh self-talk. That mindset has definitely held me back in the past—but I’ve worked through it and kept going. Now, I’m proud to say I run my own business, I cook food I truly love, for people I genuinely enjoy, and I’m finally paid fairly for the work I do.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I create fully customized, 3- to 5-course private in-home dinners for my clients, often with curated wine pairings for those who choose that option. I’m known for my handmade fresh pasta, signature triple chocolate chip cookies, and during the holidays, my Cinnamon Cardamom Pecan Buns with Vanilla Bean Cream Cheese Frosting are always in high demand.
My training at The Culinary Institute of America in Napa Valley played a huge role in shaping my hospitality perspective. I’m deeply passionate about sourcing the highest-quality seasonal and local ingredients—and I believe that the care and integrity behind the food are just as important as the flavors on the plate.
What truly sets my work apart is the personal connection I build with each client. I love creating thoughtful, intimate dining experiences that feel warm, intentional, and unforgettable.
Are there any books, apps, podcasts or blogs that help you do your best?
I draw a lot of inspiration from cookbooks—especially hard copies. There’s something about flipping through the pages, seeing the photos, and reading the stories and personality behind each recipe that really fuels my creativity. I love learning from other chefs in that way.
Lately, I’ve also been listening to The MindShift Experiment podcast. It focuses on perspective, empowerment, and living in alignment with your calling, which has been a powerful mindset tool both personally and professionally.
Contact Info:
- Instagram: @laurenwindham
- Facebook: https://www.facebook.com/lauren.e.windham/
- LinkedIn: https://www.linkedin.com/in/lauren-e-windham
