Lorenzo has a vast culinary experience spanning across the world. He began his career at RESTAURANT SINCRON in his home country of Romania preparing service for 100 seats with traditional cuisine and some international dishes. At LA TERAZZA in Italy, he was the head chef for the 80 seat restaurant that specialized in high quality Italian cuisine only from the freshest ingredients. He was the chef de partie at FIGLI GIUSTI RESTAURANT in Firenze, Italy which included a 300 seats a la carte restaurant and a 200 seats terrace service for fine Italian cuisine. At VILLA IL CROCICHIO in Italy, a 30 room hotel with a 200 seats restaurant and a terrace with 200 seats, he was the head chef overseeing the kitchen and events serving Italian cuisine that included only the freshest ingredients and homemade pasta. As the executive chef at Vigilucci’s, he managed the activity in the kitchen including developing menus for the restaurant, trainings as well as supervising sous and line chef.