Today we’d like to introduce you to Laura Smith.
Hi Laura, we’d love for you to start by introducing yourself.
Hi, I’m Laura Smith, and my life has been one big, flavorful adventure.
I grew up on the lush island of Java, one of ten children in a lively household where the kitchen was the heart of our home. My mother, my sisters, and I spent our days gathered around pots bubbling with fragrant spices, cooking meals that brought everyone together. That love for food—and the joy of sharing it—has been with me ever since.
My culinary journey has taken me all over the world, from the vibrant street markets of Thailand and the spice-rich kitchens of Dubai to the seafood feasts of the Philippines and the bold, soulful flavors of Jamaica. Along the way, I trained with master chefs, learning their secrets and collecting recipes like precious souvenirs. No matter where I landed, one thing always held true: food is a powerful way to connect with people.
In 2002, I opened my first Indo-Thai restaurant in Fort Lauderdale, Florida. The response was beyond what I could have imagined. I expanded to Myrtle Beach in 2009, and then Pawley’s Island in 2010. These restaurants became a way for me to bring the bold, authentic flavors of Southeast Asia to communities hungry for something soulful and new.
Eventually, I put down roots in South Carolina—drawn by its warmth, its people, and its comfort food. While I love cooking Southern classics (yes, I make a mean fried chicken and mashed potatoes!), my passion has always been sharing the vibrant, complex dishes that shaped my childhood and travels. Over the past two decades, I’ve continued expanding my culinary repertoire to include flavors from Korea, Vietnam, and Japan.
We all face challenges, but looking back would you describe it as a relatively smooth road?
It hasn’t been a smooth road, and I don’t think success ever is.
One of the biggest challenges in the restaurant industry is maintaining consistency—both in the quality of the food and in building a reliable team. Managing employees, setting standards, and making sure every customer has a great experience requires constant attention and leadership.
On a personal level, I went through a divorce nearly 18 years ago while raising my children and running the business. That period tested me in every way. I had to stay focused, keep the business running, and be there for my family at the same time.
Those challenges taught me discipline, resilience, and how to lead under pressure. I didn’t give up—I kept pushing forward.
Today, my children are grown and pursuing their own futures, and I continue to build my business with the same determination. Every obstacle has shaped me into the person and
Appreciate you sharing that. What should we know about Cheflaurasauces LLC and Laura’s seafood, steak & Hibachi?
Laura’s Seafood, Steak & Hibachi is a restaurant built on passion, experience, and a love for bringing people together through food.
We offer a unique combination of fresh seafood, quality steaks, and hibachi-style cooking, along with a variety of Asian-inspired dishes influenced by my background and global culinary journey. What makes us special is the blend of flavors—from Southeast Asian spices to Japanese and Korean influences—all brought together in a way that feels both exciting and comforting.
I focus strongly on freshness, bold flavor, and consistency. Every dish is made with care, and I’m very hands-on in the kitchen to make sure the quality is always there. We want every guest to feel welcomed, satisfied, and excited to come back.
In addition to the restaurant, I’ve also created my own sauce brand, Booty Hole Hot Sauce, which reflects my personality and love for bold, unforgettable flavors. It’s another way for me to share my creativity and connect with people beyond the restaurant experience.
What sets us apart is not just the variety of food we offer, but the heart behind it. My life experiences, travels, and personal journey are reflected in everything I create. It’s not just about serving food—it’s about sharing a story and creating a connection with every customer.
What I’m most proud of is being able to build something that supports my family and my team, while also creating a place where the community can come together and enjoy a great meal. Seeing happy customers return and bring their friends and families means everything to me.
I want readers to know that when they visit Laura’s Seafood, Steak & Hibachi—or try my sauce—they are experiencing a piece of my journey, my culture, and my passion for food.
Sent from my iPhone
Do you have any memories from childhood that you can share with us?
My childhood memories are not about having a lot—they are about feeling deeply alive. I grew up in a small village in Indonesia, surrounded by endless green rice fields, farms, and a river that gave us everything we needed. Life was simple, but it was real.
I remember riding my bicycle through the rice paddies, the air fresh, the earth beneath me full of life. I would watch farmers working under the sun, and even as a child, I understood what hard work meant. We didn’t have luxury, but we had connection—to the land, to our food, and to each other.
We drank water straight from the a fresh water spring, using wooden cups, trusting the purity of nature. Our meals were humble, but every bite mattered. Nothing was wasted. Everything was appreciated. That’s where I first learned that food is not just something you eat—it’s something you respect.
When my mother left, I had to grow up quickly. I learned to cook for myself while going to school, turning necessity into strength. What started as survival became passion.
Looking back now, I realize those moments shaped everything I am today. They taught me resilience, gratitude, and a deep respect for food and where it comes from. Even now, as I create dishes, I carry that little girl with me—the one riding her bike through the rice fields, believing that even the simplest things in life can be the most beautiful.
Pricing:
- high quality food at approachable price
- Rotating daily special
- monthly GATHERING SUSHII NIGHT
- BE able to take home homemade sauce
Contact Info:
- Website: cheflauraseafoodsteak.com and www.cheflaurasauces.com
- Facebook: Chef Laura’s Seafood, Steak & Hibachi
- Youtube: youtu.be/3Y3ckH7L1Mw
