Chef Lorenzo — Private Chef in Venezia

I am Lorenzo, a passionate Italian chef who has discovered in cooking the purest form of artistic expression. From a young age, my curiosity drove me to explore different flavours and culinary traditions, leading me to specialise in a wide range of cuisines, from traditional Italian to sophisticated fusion cuisine. My passion for history and the environment is reflected in my dishes, where I strive to combine respect for traditions with a sustainable and innovative approach. Every day in the kitchen is an opportunity for me to create unique culinary experiences, guided by a profound sense of humility and dedication to teamwork. I am motivated and cheerful, qualities that help me infuse my dishes with positive energy that I hope to convey to those who savour them.

I began my culinary journey with training at the renowned Cast Alimenti in Brescia, an experience that laid the foundation for my career. I have had the opportunity to work in prestigious settings such as Osteria al Turbine in Mogliano Veneto, where I currently hold the position of sous chef, managing all sections and liaising with suppliers. Before this, I honed my skills at the Cavallino Bianco Hotel & Spa in Ortisei as a chef de partie, and I had the honour of undertaking an internship at the Michelin-starred restaurant Oaxen Krog in Stockholm, an experience that enriched my professional repertoire. I have also worked at Hotel Bonvecchiati and Bistrot de Venise in Venice, where I explored various aspects of cooking, from managing the first courses section to collaborating with commis and interns. Each experience has allowed me to grow and develop a broad and diverse culinary vision.

Although my professional journey has not yet led me to become a private chef, my passion for personalised service has always been strong. I love bringing haute cuisine into people's everyday experiences, creating dishes that not only satisfy the palate but also tell a story. My philosophy is to personalise every culinary experience, focusing on the quality of ingredients and attention to detail. I believe that each dish should be a unique sensory journey, capable of evoking emotions and memories.

My specialisation spans a wide spectrum of cuisines, including Asian, French, fusion, gourmet, international, Italian, Mediterranean, modern, patisserie, traditional, and vegetarian. I am distinguished by my ability to integrate different culinary techniques, creating dishes that combine tradition and innovation. I am particularly skilled in bread-making and patisserie, two arts that require precision and creativity. Every dish I create is the result of a careful selection of ingredients and a deep understanding of culinary techniques, with the aim of offering a complete and satisfying gastronomic experience.

I am deeply connected to the Veneto region, a territory that has influenced my approach to cooking with its rich culinary tradition and the quality of its ingredients. The Venetian traditions have shaped and inspired me, and I strive to carry forward this cultural heritage in my dishes. My cooking reflects a profound respect for local raw materials, which I select with care to ensure authenticity and freshness. Every dish I create is a tribute to my land, an experience I wish to share with anyone who sits at my table.