Chef Lorenzo Cantoni
Visit Vino in Piazza and watch the multi-awarded Italian chef in action.Gallery
A few examples of Chef Lorenzo Cantoni’s creations at the restaurant “Il Frantoio“, Assisi, Italy.
About Chef Cantoni
The passion about the tradition and culinary culture of his land. The in-depth study of one of the main ingredients of healthy eating: extra virgin olive oil.
The ability to surprise any palate with taste acrobatics, giving value to the simplest of ingredients.
Lorenzo Cantoni is all of this, and this is his Food Concept, awarded as the best chef “Dell’olio AIRO 2021”.
Lorenzo Cantoni was born in Umbertide (Perugia) in 1987. Driven by a natural instinct and passion for all raw materials, after finishing hotel school he began his career in restaurants on the Adriatic Riviera. After interesting experiences in Italy and abroad, especially in France, Belgium and Holland, he returned home, to the land where flavours have always had a strong influence on him.
From here, he begins a personalised journey that leads him to build a cuisine in his own image, to enhance Umbrian producers of excellence. All through careful research, and a flair for innovation that enhances tradition.
He met the hospitality entrepreneur Elena Angeletti, who bet on his food concept. The idea of creating a ‘taste lab’ enthuses her and she entrusts him with the Il Frantoio di Assisi restaurant. An ambassador of taste, lively, attentive, sensitive, he draws on his roots to create an “emotional cuisine”. Cantoni’s philosophy is born: extra virgin olive oil is no longer a condiment, it becomes an ingredient.
One after the other, the first awards began to arrive: he was elected Best Chef Airo 2021; the Frantoio entered the Michelin Guide and became Best Restaurant 2022 for the Oil Cities Association. Cantoni also created the sandwiches for Ribelle, a gourmet sandwich shop in the heart of Assisi; Gambero Rosso elects him Best Street Food of Umbria 2023.