What could possibly emerge from a young man born in Cremona, raised in Parma and the grandson of master cheesemakers, if not a deep love for the art of cheesemaking — for the local Parmigiano Reggiano — and, by extension, for cooking itself? This, in essence, is the story behind Chef Lorenzo Terenziani’s career, seasoned with a healthy dose of independence, work ethic and devotion to his land.
Lorenzo Terenziani was born in Cremona in 1995, but as a child he moved to Parma, where he grew up in close contact with his grandparents, owners of a Parmigiano Reggiano dairy. It was there that Lorenzo found his first school: one that taught him the importance of raw ingredients, respect for centuries-old techniques capable of crafting a product of excellence, and the dignity of hard work — the kind that begins at four in the morning and ends only when nature allows, with no Sundays or holidays, following the rhythms of the land.
At first, Lorenzo approached this seemingly magical world with shy curiosity. As he grew older, however, he began to understand its true value and started working alongside his grandparents in the afternoons after school.
A diploma in surveying pleased his parents, but when passions ignite, it is difficult to keep them at bay. “The only way to get rid of temptation is to yield to it,” wrote Oscar Wilde. After briefly attempting university, Lorenzo gave in to his own “temptation” and embarked on a career as a chef.
Because all those years in the dairy had produced exactly that in him: a profound love for food, for the transformation of raw ingredients, for cooking in its purest sense.
He began by attending ALMA’s Culinary Techniques Course, which provided him with the foundations to take his first steps in a professional brigade.
He started working in a bistro in Parma, then moved on as chef de partie to one of the city’s Michelin-starred restaurants at the time, Il Tramezzo. His desire to challenge himself beyond his comfort zone led him to France, to the renowned Troisgros. It was a formative professional and life experience that helped shape him as a chef.
Upon returning to Italy, he joined Osteria Virgilio, where he managed the kitchen entirely independently, gaining a comprehensive understanding of restaurant dynamics — from sourcing ingredients to balancing the books at the end of the day.
He then returned to ALMA as an assistant on the cookery courses and as a sous-chef, but the pandemic temporarily halted dreams and new projects. Later, he joined Alberto Gipponi’s kitchen at “Dina” in Gussago as sous-chef, before becoming part of Enrico Bartolini’s team — first at L’Andana for the summer season and subsequently at MUDEC in Milan.
Why teaching now?
“While working as a chef de partie, I often found myself managing people. I realised that to lead properly, I first needed to pass something on to them — because things can only be done well if they are truly understood. Teaching my colleagues, earning their attention and inspiring enthusiasm has always been deeply rewarding for me. At ALMA, I believe this vocation can only grow stronger.”
Favourite dish to enjoy: Lièvre à la Royale
Favourite dish to cook: braised beef
Cuisine in three words: generosity, discipline, dedication.