Larry McGuire

Experience

Larry McGuire's innate ability to understand food and hospitality surfaced at an early age. He was baking cakes and pastries at home by the time he was 11. Larry expanded to cooking family meals, aspiring to replicate dishes in cookbooks and magazines his mom brought home, like Bon Appetit. At 16, he convinced chef Lou Lambert to hire him on as a prep cook at his new catering company. After briefly attending college, Larry dropped out to focus on building a career in hospitality. He helped Lambert open and operate a restaurant inside a Sugarland corporate hotel. Together with fellow chef Tom Moorman, and with the support of Lambert, McGuire transformed a two-story historic building into a modern high-end Texas barbecue eatery in 2006.

By 30, he'd opened five more restaurants including Perla's, Elizabeth Street Cafe, Fresa's, Clark's Oyster Bar, and Josephine House. Food & Wine named McGuire's June's All Day one of our top restaurants in 2017. Known for his attention to detail, McGuire teamed up with veteran hotelier Liz Lambert to establish an interior architecture and design studio in 2019 where they take on adaptive reuse and new build restaurant, hotel, retail, and residential projects.