/ Luca Di LorenzoBorn in Milan of Calabrian origin, I got into cooking early thanks to my mother, who was an excellent cook.
Despite my young age, I knew what I wanted and started cooking school, which was the start of a life of pure passion for raw materials and their cuisine.
Among my most notorious experiences are the Locanda Locatelli in London, Sadler, Pane e Acqua di Francesco Passalacqua, Bacco e Arianna, Savini as well as some collaborations with caterers like the Cerea brothers and Massimo Bottura.
In 2014, I opened the "Suri" an Oyster bar focused on raw seafood, which combines the best fishes with Mediterranean products.
From there began the collaboration with Armando Tandoi who passed me his passion and knowledge about the most precious seafood.
In 2018, thanks to this synergy between us, Food Writers was born.