Executive Chef Molly McLaren has always loved food. After earning a bachelors degree from the University of Wisconsin, she decided the kitchen was where she wanted to be. She went on to Le Cordon Bleu Minneapolis/St. Paul for her Culinary Arts degree and worked as a server as her culinary skills developed. After graduation, she flourished as a line cook at Barrio Tequila Bar under James Beard award winning chef Tim McKee. Next, she thrived with one of the Twin Cities top catering companies, D'Amico Catering, helping to show that high end cuisine can be delivered by a catering company.
Making many trips to New Orleans to visit her father, Molly fell in love with our city, it's culture and cuisine. She joined Marie's Fleur de Lis Catering in 2013. She orchestrates upscale seated dinners for hundreds of people and directs well balanced menus for receptions, for as little as 200 and as many as 5,000 guests, with a level head and calm demeanor. She enjoys designing innovative menus for clients that are looking for something outside the box.
In her free time, Molly enjoys gardening, doing jigsaw puzzles and going to festivals. She loves watching sports and cheering on her Green Bay Packers and Wisconsin Badgers. You may even catch her rooting for the Saints and Pelicans on occasion.