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Our Chefs

Katie Kopsick and Lawrence Kocurek


Executive Chef Lawrence Kocurek

Executive Chef Lawrence Kocurek is a native of Austin, Texas, and a graduate of the French Culinary Institute in New York City. Lawrence has experience working in the kitchens of Michelin-caliber chefs such as Roy Yamaguchi, and as a Stage (intern) for Chefs Pierre Schutz, and Tien Ho. After working in New York, Lawrence returned to Austin, where he opened his own Charcuterie Business in 2009. With a desire to get back into the kitchen, Lawrence moved to Danville, Kentucky, a few miles outside Lexington, to raise his own livestock.

Pastry Chef Katie Kopsick

Katie’s Baking career began at a young age, taking culinary and baking classes in High School. When it was time to start thinking about college, Katie chose the Culinary Institute of America, and graduated in 2005 with a degree in Baking and Pastry Arts Management. After Culinary School, Katie gained a wealth of experience working in some of the regions top fine dining restaurants between Virginia and New York. Katie chose Gentle Harvest because she wanted to make good, local, humane food available and approachable to everybody.