The Ingredients of Lorenz Hoja
Chef Lorenz inherited his grandparent’s passion towards food and is destined to a career surrounded by the magic of cookery. Starting at a very young age his grandparents taught Lorenz to pick his own mushroom and catch his own fish, allowing him to understand the characteristics of different natural ingredients. This was also when he realises the importance of origin, quality and seasonality of ingredients to the art of cooking. Such experiences also provided Lorenz with the knowledge that inspires him to apply his own interpretation and innovate in a creative manner, setting the cornerstone to his work ethic. Since 2000 Lorenz has been traveling all around the world, stopping at places including England, Germany, France, Austria, Namibia, Maldives, and Singapore. During this period he gained vast experiences in multiple fine dining restaurants, many of them famed by Michelin stars, including Restaurant Faventia in the Four Seasons Resort Terre Blanche in Tourettes, L’Atelier deJoël Robuchon Londres in London, Restaurant Taubenkobel in Austria, Restaurant L’Atelier deJoël Robuchon St Germain in Paris etc. In December 2010 Lorenz arrived in Asia and took on the role of Executive Chef at L’Atelier de Joël Robuchon Singapore, eventually leading his team into its two Michelin star honour in 2016 and 2017. After spending over a decade working with world-renowned master chef Joël Robuchon, Lorenz is now ready to take on a brand-new challenge. His crafting skills, food knowledge and kitchen experiences will no doubt inject new elements into Seasons and elevate the restaurant to a brand new height.