Larry Gober was born in Louisiana and grew up in Milton, Florida. He planned to be a teacher before catching the culinary fever in 1968, when he moved to San Francisco. There he worked at the London Wine Bar and became sous chef at the Timberline Lodge under chef Eric Bensen. In 1986, he moved back to Florida to work with Great Chef Johnny Earles at the Sandestin Resort, Maxxim’s in Pompano Beach, and the Ocean Reef Club in Key Largo.
In 1994, Chef/Owner Johnny Earles asked him to join him again as pastry chef at his new Criolla’s Restaurant in Grayton Beach, Florida. In the fall of 1996, the Great Chefs crew showed up to tape him for Discovery Channel’s Great Chefs of the South series.
Criolla’s closed, and Chef Gober moved to Tulsa, Oklahoma to be a private chef, and at the same time has become a sommelier for Warren Wine & Spirits there.