CHEF LORENZO DEMIRBOGA

Chef Lorenzo Demirboga was born and raised in Bern, Switzerland, to a Swiss father and Turkish mother. From the age of four, he was in his grandmother's kitchen learning to cook Turkish food—an early intimacy with ingredients that never left him. At fifteen, he began a three-year apprenticeship at Bellevue Palace in Bern (1 Michelin Star), cooking in the strict classical tradition of Escoffier and Bocuse while regularly serving foreign heads of state. A first visit to New York City at sixteen planted a seed: he knew he would one day cook there. His career took him through some of Europe's most distinguished kitchens—Widder in Zurich (2 Stars), The Japanese in Andermatt (2 Stars), and a formative stage at Sézanne in Tokyo (3 Stars), where his reverence for Japanese ingredients and precision took hold. He ultimately realized his long-held dream of working at Eleven Madison Park in New York (3 Stars). In 2025, he took first place at the Grand Concours Culinaire in Paris, earning an Order from the French Ministry of Culture. Chef Lorenzo's cuisine is defined by Japanese perfection expressed through French technique. He cooks food that feels familiar rather than intimidating—built on the finest ingredients, guided by memory, and shaped by the Swiss discipline, Turkish warmth, and Japanese reverence for craft that have defined his life.