She will oversee the operations for LB Bakery, LB Skybar, LB Tavern and LB Speakeasy as well as all catering and banquets.
Since joining the Lord Baltimore Hotel, Lawler has introduced food and beverage-related promotions and has launched and is overseeing events and programs including LB Bakery at the Pratt Street Famer’s Market, Moveable Feast’s Dining Out For Life and the Farm To Chef competition benefiting Days of Taste. In addition, she is sourcing for the hotel’s culinary team local produce and products from farmers and purveyors at the the Baltimore Farmers’ Market & Bazaar, including the Mera Kitchen Collective with whom she negotiated a kitchen space, offered employment opportunities and added menu items. Future initiatives Lawler is working on include collaborations with local talent from pop-up dinners and cooking classes to raw bars.
Prior to joining the hotel, Lawler was a manager for the Baltimore Office of Promotion and the Arts. At BOPA, she strove to bring sustainable practices and fresh local ingredients and talents to the organization. Lawler managed the Baltimore Farmers’ Market & Bazaar and developed the food and beverage program for BOPA where she brought local purveyors, culinary talents, farmers and sustainability efforts to their events and festivals.
Lawler’s culinary path began in Chicago when she catered events in her spare time, eventually leading to the birth of her promotional event company H.O.T. Events. Clients included the Lincoln Park Zoo, Peggy Notebaert Nature Museum, Mark Shale Clothiers and Children’s Memorial Medical Center. In 2001, she left Chicago and moved to Baltimore to open 4 East Madison Inn and its restaurant Feast @ 4 East. As chef-partner, Lawler stood behind the stove for 10 years, loving every moment and gaining her appreciation for Baltimore’s farms and purveyors.
Lawler graduated from Barat College of the Sacred Heart in Illinois where she studied business management and art. Lawler is active in AIWF educational programs, is involved with the Baltimore City Food PAC and works closely with the Office of Sustainability on healthy food access.