Chef David Lorenzo

0 Comments | May 21, 2012

Pastry Chef – Anaheim White House

As pastry chef for the acclaimed Anaheim White House, David Lorenzo is responsible for creating the restaurant’s masterful desserts that many have hailed as “edible works of art.”  The dramatic presentations of the restaurant’s dizzying array of desserts, including the world-famous “Jackie O” (a three-tier confectionary masterpiece featuring Godiva chocolate-covered strawberries, tiramisu, custard cups, decadent chocolate candies, etc.), have wowed customers and caught the eye of national food critics.  In fact, Lorenzo has joined the ranks of Southern California’s most talented pastry chefs at the tender age of 22 and he credits his “guardian angel,” restaurant owner Bruno Serato, as the reason for his success in the culinary world.

Lorenzo arrived in the United States in 1998 at the age of 14 from his native Oaxaca, Mexico along with his mother and siblings.  He credits his mother as his inspiration to pursue a career in the culinary arts.  He began his quest at age 16 when he applied to be a dishwasher at the Anaheim White House, and his passion for food soon caught Serato’s eye who began grooming him for a position in the kitchen as a prep cook.  Under Serato’s guidance, he learned the “ins-and-outs” of preparing some of the restaurant’s signature dishes such as the “Leaning Tower of Pisa” and “The Coliseum.”  Demonstrating an aptitude for fine detail work, Lorenzo soon accepted a position in the restaurant’s pastry department, and Serato himself rolled up his sleeves to personally tutor him in the art form.  Thanks to his devotion and hard work, Lorenzo was promoted to pastry chef in 2001.

Lorenzo considers himself a “work in progress” and is continuing his training both with Serato in the restaurant and via advanced culinary arts courses.  Thanks to Serato’s influence, he is being personally mentored by Diane Weber of the Culinary Art Institute in Orange, Calif..  As he continues to refine his craft, Lorenzo hopes, one day, to mentor a budding culinary talent in the same fashion that he was — a process he considers to be a “blessing.”

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