Auguste Escoffier
THE PROTAGONISTS
Porticciolo Restaurant
A group of visionary entrepreneurs is at the foundation of this initiative, with the desire to create an activity that enhances the territory and promotes gastronomic excellence. At the center of the scene, the young and talented chef Lorenzo Ferrari, whose passion and desire to experiment give life to a light, tasty, and innovative cuisine. The team is committed to offering an unforgettable experience to guests and providing a significant growth opportunity for young aspiring professionals in the sector.
CHEF
Porticciolo Restaurant
Lorenzo Ferrari, graduated from CFPA di Casargo, has gained significant experiences both in Italy, at Pomiroeu di Seregno and Phi Beach in Arzachena with Giancarlo Morelli, and Villa Serbelloni in Bellagio, and abroad, at Chesa Stuva Colani in St Moritz. Now, Lorenzo faces a new challenge, proposing a cuisine that enhances raw materials, respects tradition, but does not give up a touch of innovation. His passion also extends to teaching and training new generations in haute cuisine.
