Consulting
Turning food ideas into meaningful systems
Lorenzo works with restaurants, hospitality organisations, food companies, cultural institutions and independent entrepreneurs seeking to develop thoughtful and distinctive food projects.
His consultancy combines culinary experience with research, creative direction and an understanding of circular food systems.
Every collaboration begins with context. There is no universal sustainable menu or zero-waste formula that can simply be applied everywhere. A project must respond to its territory, available ingredients, audience, infrastructure, economic reality and environmental conditions.
Lorenzo’s role is to identify the opportunities held within that specific system and translate them into a practical, coherent and engaging concept.
Circular food strategies
Analysis and development of systems designed to prevent waste before it is created. This may include sourcing, purchasing, storage, ingredient flow, menu planning, preservation, by-product transformation and the relationship between kitchen operations and external producers.
Restaurant and hospitality concepts
Development of original restaurant, pop-up and hospitality ideas, from the initial philosophy to the guest experience. Lorenzo can support concept definition, menu direction, research, storytelling, operational coherence and the creation of a distinctive identity.
Menu and recipe development
Creation of dishes, menus and culinary experiences that combine taste, creativity and environmental responsibility. The work can focus on plant-based cooking, root-to-leaf methods, fermentation, preservation, local biodiversity and intelligent ingredient use.
Food research and innovation
Exploration of ingredients, processes and possible applications for food businesses, producers and organisations. Research can lead to new products, preparations, preservation systems, educational content or site-specific gastronomic experiences.
Training and professional workshops
Practical programmes for chefs, kitchen teams, hospitality professionals and companies. Training can be adapted to different levels of expertise and may include circular kitchen management, fermentation, food preservation, responsible sourcing and creative approaches to surplus.
Temporary restaurants and pop-up experiences
Development and activation of temporary food concepts connected to a specific place, event or community. BRENSO, Cook the Loop and From Root to Leaves can be reactivated, or Lorenzo can design an entirely new concept in dialogue with the partner.
Every project begins with a conversation.
Let’s talk