Laura Bellucci grew up in Massachusetts. Born to a colorful Italian gynecologist with roots in Long Island and a sweet, Midwestern Pastors’ daughter, her upbringing was a lively mixture of Marinara Sauce, excited yelling, and sneaking out of church early.

A series of fortuitous miscommunications lead her into an apprenticeship with the head pastry chef for the Black Dog Co. on Martha’s Vineyard where she learned to truly respect the patience and dedication it takes to succeed in the food and beverage industry.

She attended Emerson College, majoring in Writing, Literature, and Publishing, and waited tables for extra money at Flash’s Cocktails, a funky, retro regulars’ spot in Boston’s blustery downtown. While she worked towards her degree, she also moved into to bartending and management rolls at Flash's. Laura graduated Emerson in 2011, but favored the fast paced, kinetic world of the service industry over internships in her field. By April 2013 she was fed up with the gritty gray soup of New England winters, and went on a fifty day “life shopping mission” to fifteen different cities. She was immediately smitten with with New Orleans, and moved that June.

Laura’s first job in Nola was at Victory bar, crafting drinks with an equal focus on balanced recipes and fresh ingredients and learning to tailor each drink to the imbiber’s tastes. Later, she joined the Booty's Street Food team, exploring international ingredients to surprise and intrigue the palate. She was then offered a bar management position at Apolline, where she directed a bar program based on excellent service and elegant libations, served up beside some of Magazine Street's best reviewed food in an intimate, fine dining atmosphere. Still craving the boisterous character of a “down town,” she sought out SoBou, and her adventures in the French Quarter truly began. She has come to roost at this quirky, modern Creole saloon, exploring and experimenting in an environment that fosters sophisticated yet unpretentious creativity.

With a literary backbone and a flare for the culinary, what Laura loves to do, above all else, is create; and this applies to every aspect of life - from cocktails, to poems, to menus, to all of the new relationships she is so lucky to have established in this city.