Lorenzo has had a life-long romance with cooking and food, which stems from his childhood. This versatile chef was raised on a small holding in Italy where his family grew their own vegetables, cultivated their own table wines, prepared preserves, vinegars, salamis and other traditional foods.
Lorenzo is quick to explain that his grandfather was the most influential figure in his life, and in true Italian style prepared meals with wild abandon and true passion. He taught Lorenzo the importance of creating delicious gastronomic meals infused with an array of the finest quality fresh products.
Lorenzo has since perfected varied and exotic dishes, and admits to having a special penchant for Mediterranean style cooking, infused with influence of Morocco, Egypt and Syria culinary specialties.
He fuses about Douglasdale Dairy products and says that Douglasdale cream is “sheer quality” and when used in his creative recipes, has consistently been the finest ingredient. Lorenzo has recently established his own catering business, Westbury Food Concepts and provides a super cuisine service to the Gordon Institute of Business Science in Illovo, Johannesburg.