Growing up in a large Italian family, Chef DeLorenzo’s culinary career came naturally. As a teenager he worked in several restaurants before moving to Telluride, Colorado. Amongst the scenic mountains he worked as a line cook under top chefs, giving him the inspiration to pursue his career goals. Chef DeLorenzo obtained his Culinary Arts degree from the Culinary Institute of America, and then took an internship at the Marriott Casa Marina in Key West working under Florida’s well-known Chef Kevin Montoya.
After completing his internship, Chef DeLorenzo took another big move to San Diego where he held the position of line cook at the Wolfgang Puck Café. He was quick to impress, however, and earned a promotion to Executive Chef in only three short months. He also had the honor of serving 10,000 people at the FIFA World Cup for two years in a row.
Wanting to play a more integral role in the fine dining process, Chef DeLorenzo assisted in the opening of the Trattoria del Lupo at Las Vegas’ Mandalay Bay where he served as Executive Sous Chef under Chef Mark Ferguson. Upon moving back to the Schenectady area, he assisted in the opening of Parisi’s Steakhouse, which he was part-owner for two years.
Chef DeLorenzo became well known in the area for his own restaurant Lorenzo’s in downtown Schenectady serving memorable Italian cuisine. Having completed his journey around the country, we are pleased to have Chef DeLorenzo’s variety of unique dishes at Aperitivo Bistro.
I am very happy to announce my newest endeavor the opening of Parenzo’s I have put together all that I have learned and experienced to create a comfortable atmosphere and an innovative menu.