Chef Lorenzo Baldacci

After 3 years of experience in restaurants in Florence, I graduated from the Advanced cooking course at Alma, the International School of Italian Cuisine in Colorno, Parma.

In the following years I began 3 experiences in Michelin-starred restaurants in Lombardy, Piedmont, and Tuscany, until my first

Executive role in Fonterutoli Wine Resort. In Bolzano I coordinated the kitchen of the Sheraton Four Points, consolidating banquets into an important reality and subsequently with the experience of the

Bulgari Hotel Milano I gave a precise identity to my cuisine through the experience as right hand to one

of the most renowned chefs on the planet Niko Romito, for two years.

Trought Alma and Mazzei winery Like PRIVATE CHEF i had opportunity to coordinated and developed a large-scale project consisting of private dining tours and events in the US for high profile American clients.

In 7 years through 22 different states and more than 100 dinners in 60 cities.

An important experience from a working point of view in different fields, developing as many skills but also from a personal point of view as a life experience.

With the opening of Falkensteiner I continued to consolidate my executive skills and added a second complex opening to my portfolio after that of Bulgari Roma in 2023.

Lorenzo

Baldacci