Executive Chef Tommy Lawyer
BluPoint Seafood and Steak
From his first days in the kitchen to leading the team at BluPoint, Executive Chef Tommy is passionate about raising the standard for dining in Fort Smith. His cooking is as bold as it is thoughtful; nuanced, abstract, and intriguing. At BluPoint, he’s creating an experience that goes beyond the plate.
What makes BluPoint unique?
BluPoint is unlike any other spot in Fort Smith, from the breathtaking scenery to the drinks and, of course, the food. It’s a place that changes your perspective on fine dining. If you’re looking for a higher standard, BluPoint is where you’ll find it.
What led you to the kitchen, and to BluPoint?
My love for food began after a close friend passed away. Cooking in his honor grew into my passion, and I know he’s with me in everything I do. BluPoint felt like fate. I wanted to be part of something built from the ground up, and we took a chance on each other.
Who has shaped your approach in the kitchen?
Chefs Josh Gentry (21 West End) and Rachel Cannon (Stonehouse). Rachel pushed me hard, shaping not only how I cook but how I lead. She showed me a healthier, more positive side of this industry, and I’ll always be grateful for the time she invested in me.
How would you describe your cooking style?
Nuanced, abstract, and intriguing. My goal is to reach people through food and perhaps shift their perspective.
Which purveyors help bring your menu to life?
I work with Tankersley Foodservice. They have been instrumental in helping me push boundaries with my dishes. They even sourced Iberico pork from Spain, the wagyu of pork, and Chef Jeff Greening has gone above and beyond for me countless times. They treat me, and BluPoint, like family.
What do you hope guests experience at BluPoint?
I want people to feel comfortable trying something new, even dishes that might seem ‘weird’ at first. My goal is for them to leave with a higher standard for food in Fort Smith.
What’s been your biggest challenge as a chef?
Mental health challenges. In this industry, the mental state of a chef is really tested, and many turn to vices that can lead to their downfall. I believe it’s often overlooked how deeply this career can affect mental health. I remind myself every day why I’m doing this, to fortify my mind.
What’s a simple tip home cooks can try?
A simple tip? Cook seafood in parchment or foil. It’s easy, tidy, and locks in moisture and flavor.
QUICK-FIRE WITH CHEF TOMMY
Pantry MVPs: Rices, flours, vinegars, aromatics, blends, flowers, and nuts.
Favorite cut of steak: Picanha, for its flavor and fat cap.
Favorite fish: Swordfish, versatile and meaty.
Kitchen soundtrack: Indie mix or good rock, nothing screamy.
Dream food trip: Japan, for its markets and culture.
Spice you overuse (and don’t regret): Cinnamon or ginger powder.
