Executive Chef Lorenzo Klink comes to Elements Bistro and Grill with over thirty-five years of experience. A graduate of the Culinary Institute of America, Lorenzo has worked with legendary chefs such as David Burke and Charlie Palmer. He has served as Executive Sous Chef at the Spago Restaurant in Beverly Hills, which was awarded the 2005 Outstanding Service Award by the James Beard Foundation, the Sheraton Maui Resort in Hawaii, and Chef de Cuisine at the luxury resort the Ritz Carlton Key Biscayne in Miami.
Born in Brooklyn, New York, Chef Lorenzo’s culinary education began early in life. Instead of playgrounds and ballfields, Lorenzo spent his childhood in kitchens learning from his father, the son of German immigrants, who served as an Executive Sous Chef in high end restaurants such as the Essex House in Manhattan and The Oyster Bar in Grand Central Station. But his most important culinary instruction came from his Sicilian grandmother’s kitchen where he learned the secrets of great Sicilian pastas and soups and how to maximize the flavor of a dish.
Elements Bistro and Grill presented the two things for which Chef Lorenzo was hoping to find: small town community with an outstanding fine dining restaurant. “My vision is to connect with local farmers to create a refined classic American farm to table concept,” said Chef Lorenzo.