Experience

Lorenzo’s professional path has developed across some of the most influential kitchens and gastronomic cultures in Europe, Latin America and Oceania.

After studying at ALMA in Colorno, he moved to the Faroe Islands for an internship at Koks. He subsequently gained experience at Noma in Copenhagen, Da Vittorio in Brusaporto and in New Zealand.

He later joined Central in Lima, the restaurant founded by Virgilio Martínez. During two years at Central, Lorenzo progressed to the position of sous-chef. The experience placed him within a culinary project that understood the restaurant as a platform for research into ecosystems, altitude, biodiversity and culture. It contributed to his growing interest in the relationship between gastronomy and the natural environment.

In 2019, he became sous-chef at Ice Q in Sölden, Austria.

During the Covid-19 emergency, Lorenzo returned to Bologna and volunteered in the kitchen of the Policlinico Sant’Orsola, preparing meals for medical staff and patients. This experience reinforced his belief that cooking is also a form of care, adaptability and social responsibility.

He later moved to Zurich, where he founded BRENSO and began consolidating his independent research into circular food systems.

Today, his work moves between consultancy, education, public speaking, temporary restaurants, workshops and the continued development of his original concepts.