Laura Clawson

Laura Clawson serves as Executive Sous Chef at Starr Pass Golf Club, bringing more than 20 years of professional cooking and hospitality experience to her role. Her passion for the culinary industry began early, influenced by her grandmother, who managed a motel and introduced her to the many facets of hospitality. Laura initially entered the restaurant industry as a server before transitioning into the kitchen, where she discovered her passion for cooking and culinary leadership. She further developed her expertise by completing a hospitality management program at Le Cordon Bleu in Scottsdale, combining formal education with extensive hands-on experience.

Before joining Starr Pass Golf Club, Laura spent more than seven years at Canyon Ranch, where she progressed through a variety of culinary positions and ultimately served as Executive Sous Chef for approximately two years and Executive Chef for two and a half years. Seeking to broaden her experience, she transitioned into the golf and country club environment, where she continues to expand her knowledge of food service operations. In her current position, Laura oversees scheduling, ordering and receiving, staff management and coaching, employee development and promotions, menu development, and the coordination of banquets, special events, and daily restaurant operations. Her leadership philosophy centers on culinary innovation, operational excellence, and creating hospitality experiences that bring together food, wellness, and connection.

As a woman building a career in a traditionally male-dominated industry, Laura has navigated the challenge of continually demonstrating her capabilities while managing perceptions surrounding assertiveness and leadership. She credits supportive mentors who recognized her work ethic and potential with helping open doors to key career opportunities and promotions. Looking ahead, Laura aspires to advance into a corporate chef role overseeing multiple culinary outlets within the next five years. Her advice to young women entering the culinary field is to master the fundamentals, remain curious and absorb as much knowledge as possible, and confidently pursue leadership opportunities. She encourages women to recognize their abilities, stand firmly in their expertise, and never allow challenges or perceptions to prevent them from moving forward.