I M Chef Lance Roll has been professionally cooking for 25 years. His career started in 1988 when he joined the team with Chef Mark Strausman at Sapore Di Mare in New York. He spent 2.5 years there learning classical European cooking principals and Tuscan Cuisine. His next venture was moving to California in 1990 where he worked for 2 years under Chef Martin Woeslie at Mille Fleurs in Rancho Santa Fe, California. Here he learned the fine art of French Cooking.