Casey La Rue
Chef Casey La Rue grew up in a household of chefs in California before moving east to study at Hyde Park's Culinary Institute. After graduating, he honed his skills in NYC’s restaurant scene in both Per Se and Daniel in Manhattan. He then worked with James-Beard-Award-winning Ken Oringer at Clio in Boston and Chef of the Century Joël Robuchon.
Excited, however, to build a new culinary experience himself, he, his wife Amy (the Hancock Inn's pastry chef), and their three boys moved to New Hampshire and joined the Hancock Inn to open the Inn's Dining Room. Under La Rue's vision, the Dining Room developed the Monadnock region's first four-course tasting menu.
As a chef, La Rue favors French methods that require attention to detail, and he regularly visits local and regional farms and food producers to find the best ingredients to use on his ever-changing menu. He hones the offerings based on the season and availability of the freshest ingredients on any given night.
As La Rue explains, while the plating of food is important, more essentially: “I’m only interested in food that is actually good, not just Instagram good.” And here at the Hancock Inn, he has created a shared food experience that is as delicious as it is delightful.