Harper’s Bazaar (Malaysia) - - Life -

Cook­ing chops This 28-year-old has al­ready achieved great suc­cess in the culi­nary world. De­spite win­ning a Miche­lin star, the third-gen­er­a­tion chef doesn’t re­ally care for awards: ‘I cook for my cus­tomers and my­self, and I don’t care too much about the recog­ni­tion.” Based in the pic­turesque Ital­ian coun­try­side, Chef Lorenzo is very ex­cited by the idea of branch­ing out. “I love to dream, and my big­gest dream is to open up an El Coq all over the world,” he shares. In­spi­ra­tion “I think my fa­ther played a big part in help­ing me to bet­ter un­der­stand what I re­ally love to do. He never told me to be­come a chef; it was com­pletely my own de­ci­sion. But he re­ally helped me to ready my­self for the world of fine din­ing at a very young age.” Se­cret in­gre­di­ent Cook­ing with char­coal. Chef Lorenzo ex­plains: “I like and utilise all sorts of dif­fer­ent tech­niques in my cook­ing, but I fell in love with char­coal when I was in Etxe­barri in Spain, which is the per­fect con­nec­tion be­tween my past and my fu­ture. Us­ing char­coal is my sig­na­ture tech­nique and I love to use it.” Sig­na­ture dish “Vitello ton­nato is an Ital­ian clas­sic that re­ally con­nects with my child­hood, and is based on match­ing the sea with tuna sauce and the earth with veal. I just love it.” El Coq Ris­torante, Via Canè, Marano Vi­centino Vi­cenza, Italy. Tel: +39 0445 188 6367. www.el­

Chef of El Coq Ris­torante, Italy.

Nosh & Chow, Stock­holm

Pan-fried foie gras at Zenzero

El Coq Ris­torante, Italy

Chef Lorenzo Cogo

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