As many younger siblings do, Lawrence Knapp looked up to his older brother and first gained an interest in cooking by trying to emulate him in the kitchen. The elder Knapp went on to be a lawyer, but Lawrence had discovered a lasting passion for cooking and decided to pursue it as a career.

After attending LaSalle University, Knapp enrolled in the French Culinary Institute, where he became interested in seafood. This led him to Chef Craig Koketsu's kitchen at Manhattan Ocean Club, where he was chef tournant. Knapp was interested in learning more about his Italian heritage and the cuisine, so he took a position at Ristorante Ricchi in Florence, while studying at Apicius Culinary Institute, where he gained knowledge about quality ingredients. A stage at two-star Michelin-rated The Vineyard at Stockcross with chef John Campbell helped Knapp break down different ingredients to understand their biological makeup for pairing. Knapp returned to the States to be opening sous chef of Quality Meats under chef Craig Koketsu. His diligence, culinary knowledge, and leadership skills made him an ideal candidate to be named chef de cuisine for Park Avenue Summer, where he worked for a year in the fast-paced environment, creating a new restaurant experience every few months. Now, Knapp has been selected as chef de cuisine of Quality Meats, where his keen knowledge of ingredients will serve him well, creating rustic New American cuisine.