Lorenzo Boni
Lorenzo Boni grew up with a passion for Italian food in Bologna, Italy. While studying culinary arts, Lorenzo traveled extensively throughout Italy, immersing himself in the regional cuisines of Italy. He then traveled to the United States, where he served as the Second Chef at the San Domenico Restaurant in New York City, then rated the best Italian restaurant in the U.S.
After working in New York, he returned to Italy and opened his own restaurant, Osteria du Madon, in Bologna, which was awarded by Fodor’s guide as one of the best Osteria’s of Italy. In 1999, Lorenzo joined Barilla at their world headquarters in Parma. In 2003, he was promoted to Executive Chef for Barilla America, returning once again to the U.S. In his current role, Lorenzo is responsible for product and recipe development, managing the culinary execution of all Barilla sponsored events, and is also a spokesperson for Barilla and Italian Food Culture Educator in many food conferences around the country. He resides in Evanston, IL with his wife, Beata and his daughter Valentina.
After working in New York, he returned to Italy and opened his own restaurant, Osteria du Madon, in Bologna, which was awarded by Fodor’s guide as one of the best Osteria’s of Italy. In 1999, Lorenzo joined Barilla at their world headquarters in Parma. In 2003, he was promoted to Executive Chef for Barilla America, returning once again to the U.S. In his current role, Lorenzo is responsible for product and recipe development, managing the culinary execution of all Barilla sponsored events, and is also a spokesperson for Barilla and Italian Food Culture Educator in many food conferences around the country. He resides in Evanston, IL with his wife, Beata and his daughter Valentina.