Uramis Lavine was born in the heart of Creole/Cajun country in Louisiana. He has a passion for Creole/Cajun cooking but with an interesting Southern twist coming from being raised in Tallahassee Florida. Uramis has worked for over 10 years in many restaurants in Tallahassee, ranging from local “mom & pop” establishments to high-end fine dining restaurants. The past three summers he worked as a Sous Chef at the Lodge at Whales Pass, an adventure lodge on Prince of Whales Island in southeast Alaska, which afforded him the opportunity to gain knowledge of their culture and its local cuisine. His love and knowledge of cooking is demonstrated by the excitement he brings to the Publix Aprons Cooking School.