Lycean Alumnus Making Waves In Bangkok With His Very Own Mediterranean Recipes
Chef Lorenzo “Enzo” Dela Cruz is not your typical chef. This chef who graduated from LPU Manila loves to do some “magic” with his Mediterranean cuisines. He starts his recipe in charcoal and wood-fired grill that encourages the meal to begin with smoked corn with Brie and honey. This is born out of the Brie platter that was not well selling before. He tried various combinations before taking a hit with the corn and brie. It became an instant hit with customers. Another recipe is the Trampo which is a grilled baby octopus on smashed avocado with pickled onions and chilies. This is another modified recipe of Mallorcan salad of tomatoes, onions and bell peppers. This is one of his signature dishes and he uses local octopus with phrik chee fah pickled in a simple salt and vinegar brine.He has a variety of dishes on the house that became popular and well-favorite among the customers. This include lamb and rice, crab pasta and desserts like white choc mousse among others.Chef Enzo is connected with Josh Hotel in Ari. He also opened the Lighthouse Cafe and Wine Bar at Punnpreeda Beach Resort in Koh Samui. The restaurant offers American-Meditterean Cuisines and is all-day dining concept serving breakfast, brunch, coffee and juices.
Congratulations on your success, Chef Enzo and may you always embody the Lycean core values!
LPU is proud of you!