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Lorenzo Cogo

Lorenzo Cogo

A year and a half after he arrived at Asador Etxebarri, Lorenzo was promoted to sous chef, but his wanderlust struck again when he saw an opening for a position at Noma in Copenhagen. He couldn’t ignore the chance to work with Rene Redzepi at one of the best restaurants in the world, and moved to Denmark to evolve his cooking knowledge even further. He wouldn’t return home to his native Italy until 2010, when he received a telephone call from his father. Who told him about an old trattoria that was available to buy in his hometown of Marano Vicentino. After taking a look at the building, Lorenzo realised it was his chance to fulfil his dream and run his own restaurant. El Coq was opened in 2011, and won a Michelin star in 2012. He stayed there until late 2016, when he moved El Coq to the centre of Vicenza.

After years travelling and gaining experience with some of the world’s best chefs, Lorenzo has finally settled down at El Coq. His cooking is instinctive and he loves trying to create something new on a daily basis, but the things he learnt when abroad play a large part in his dishes, too. Cod with peas, snowpeas, candied cedar and pea shoots, Smoked mackerel and tomato water and Ravioli with garden trimmings, chamomile, tequila and almond milk are all recipes with international influences, and Lorenzo still loves to cook using open flames, as he did in Spain. His philosophical approach to produce comes from his time in Tokyo: ‘For me, the secret of the authentic fine dining experience is in the ingredients,’ he explains. ‘High quality products, very very fresh, cooked in the best way possible – that’s it! The new generations have to keep in mind who we are and where we come from.’