INTRODUCING CHEF LORENZO DEMIRBOGA
CHEF LORENZO DEMIRBOGA’S
TASTING MENU:
From the Sea
Cured mackerel with jalapeno vinaigrette, daikon radish, mioga & wasabi
From the Lake
Arctic char, dashi beurre blanc, spinach, grilled peas & ikura
From Pretty Close
Hudson valley duck (pulled legs and breast) with maitake mushrooms & black truffle, yuzu & rahyu
From Really Far
Kagoshima A3 wagyu, koju negi vinaigrette, koshikari rice, bimi broccolini, scallions & shimegi mushrooms
(Not So) Sweet Finish
Sakura & amazake
Born and raised in Bern, Switzerland, to a Swiss father and Turkish mother, Chef Lorenzo Demirboga’s cooking is rooted in a childhood spent in his grandmother's Turkish kitchen. His experience spans some of Europe and New York's top kitchens, including Bellevue Palace (⭐) in Bern, Widder (⭐⭐) in Zurich, The Japanese (⭐⭐) in Andermatt, a stage at Sézanne (⭐⭐⭐) in Tokyo, and as Chef de Partie at Eleven Madison Park (⭐⭐⭐) in New York. In 2025, he took first place at the Grand Concours Culinaire in Paris, earning an Order from the French Ministry of Culture. His cuisine blends Japanese precision with French technique—ingredient-driven, rooted in memory, and never intimidating.
