Chef Laurence Agnew has been named executive chef at Avalon.
Agnew comes to Avalon from the West Paces Hotel Group, where he was executive chef for Capella and Solis Luxury Hotels in Ireland. Before that, he was chef de cuisine at the l'Auberge de Sedona resort in Arizona, where he served as Chef de Cuisine. Recognized by numerous publications, Agnew was named one of Sedona's Finest Chefs in 2006 by Sedona Magazine.
He has also been a sous chef in New Orleans, at Victor's Restaurant at the Ritz-Carlton and at Restaurant August with Chef John Besh.
Originally from Zachary, La., Agnew received his certification as "Chef de Cuisine" from Louisiana Culinary & Hotellerie Institute International in Jackson, La.
Agnew plans to shift the restaurant's focus from traditional larger entrées to "small platesm" and to take more of a "farm-to-table" approach with fresh ingredients from local farmers and suppliers.
(As previously announced on the forum), Avalon recently altered its upscale casual scene with a new "American Lounge" décor and atmosphere.
Avalon owner Steve Clements said, "We felt it was time for a makeover - it's the Avalon you've always known with a new twist and an atmosphere that is even more inviting, relaxed and enjoyable."
During January and February, it's "Girls' Night Out" every night at Avalon. Women patrons will be offered special happy hour pricing on appetizers and cocktails all evening at the bar and in the dining room.