OUR Ethos

We believe sustainability should extend beyond just the food. Here are examples of how we strive to do better:

Fair wages paid to our team
We aim to balance of work with time off
Composting, we collect all our organic food scraps & it goes to Colton Garden's to be turned into nutrient rich soil
Work with Restoration Soil-we now collect our compostable plates, napkins, flatware, cups to compost.
City of Flagstaff Water Wise certified
Work with local farms and ranches
Recycle (paper, cardboard, glass, plastic bags)
Give back to our community
Graduate of Local First's Green Business Boot camp
Donate leftover food to decrease food waste

Meet Our Team

Our team is comprised of friendly, professional, and highly experienced individuals who love food and the community that it brings together. Each member brings a different skill to the team; learn about them below!

Laura Chamberlin

Laura is the owner and chef of LC Professional Chef DBA Culinary Concepts Southwest, a dynamic, chef-driven catering company that encompasses many facets of the culinary world, offering; catering, private events, retreats, weekly pre-made meals, food for production companies, professional athletes (HYPO2) & more.

Laura attended The University of Colorado at Boulder and earned a bachelors in Environmental, Population, & Organismic Biology. Before, during, & after college Laura worked in numerous, award winning restaurants around the country. She subsequently attended Johnson & Wales University in Denver, CO where she earned an Associates in Applied Science, Culinary Arts and graduated with Summa Cum Laude honors.

Laura was a founding partner and Executive Chef of Brix Restaurant and Wine Bar. Within one year of opening Brix, Laura was invited to cook at the James Beard Foundation and Brix made Conde Nast’s “Top 99 New Restaurants in the World.” Due to series of life circumstances Laura decided to leave the restaurant world and settled in to several years of professional river guiding and private chef work in the off season.

In 2018, Laura returned to full time culinary pursuits. In Spring of 2021 LCPC purchased a commercial property (with her fiancé) to build a custom commercial kitchen. The new kitchen went into production September of 2021 and started a new chapter of culinary pursuits for LCPC. 2024 marked the rebrand and launch of the DBA of Culinary Concepts Southwest.

When not cooking, she can be found hiking, mountain biking, rafting, or snowboarding. She lives with her fiancé, Mike and their clan of rescued animals.

Elysse Voyer

Elysse Voyer is a local chef and food business owner in Flagstaff and she has been working with Chef Laura Chamberlin and Culinary Concepts Southwest since 2021. Elysse grew up on the North Shore of Boston and migrated to Flagstaff via several stops, including a 4.5 year stint in The Bay Area of California where she earned her professional culinary program certificate from The San Francisco Cooking School in 2016. After graduating, Elysse worked as a line cook in restaurants in the Bay Area, including the long-standing Flea Street Cafe in Menlo Park, CA. Arriving in Flagstaff in 2017 she found a position cooking on the line at Shift Kitchen + Bar, eventually earning the role of sous chef. Amidst the pandemic in 2020, Elysse started planning her own culinary business venture focused on feeding the postpartum community in Flagstaff with nourishing, creative, chef-forward food. Her business, Just Delivered, opened in the Spring of 2021 and has been growing ever since, bringing nourishing meals to the doors of postpartum families and beyond. Chef Laura served as a huge support at the start of Just Delivered, and she and Elysse formed a friendship and working relationship in the process! Elysse has greatly enjoyed her time working as the original LC Professional Chef 'sous chef' as Chef Laura embarked on her business expansion into her own catering kitchen in Sunnyside, and, now as she launches Culinary Concepts Southwest. When Elysse is not working catering for CCSW or cheffing for Just Delivered, she enjoys downtime with her 2 kiddos and her partner.

Josh McArthur

Born and raised in Flagstaff, Arizona, Josh McArthur has a passion for creating satisfying and sustainable food for the Northern Arizona region. He takes inspiration from culinary traditions that derive from accessibility to people of all social classes, particularly those dishes from French, Asian, and Mexican cuisines where simple ingredients are elevated. McArthur's culinary career spans just over a decade under the tutelage of many of Flagstaff's fine-dining and high-demand culinary concepts such as the Tinderbox Kitchen, Shift, and The Cottage.

Rachael Fox

Operations & Event Coordinator

With a degree in Environmental Science and a background in event coordination, Rachael has found a way to merge her two passions: food and intentional experiences. Having grown up both across the U.S. and internationally, she developed a deep appreciation for diverse cultures and flavors early on—sparking a lifelong love of food.

After graduating in 2020, Rachael moved to Flagstaff, Arizona with her partner to begin their next big adventure. She started out as a destination wedding coordinator, where she eventually crossed paths with Chef Laura. The two quickly bonded, and when Rachael decided to pivot out of the wedding world, Laura invited her to join the team—and help elevate the vision behind the scenes.

These days, Rachael is the go-to for all things organization. From logistics to logistics to logistics (did we say logistics?), she keeps the operation running smoothly. You’ll also catch her handing out meals on Wednesdays or occasionally chopping produce in the kitchen. She’s our resident charcuterie board artist and the queen of calm efficiency.

When she’s not working, you’ll find her soaking up time in nature or curled up with her cat and a good book.