Founder & Corporate Chef.

Jesus is a highly skilled hospitality executive with a wide scope of Food and Beverage management experience:Hotels, resorts, casinos, country clubs, private schools, universities and food manufacturing, as well as pre-openings/openings, renovations, kitchen layout, design and equipment. His culinary range includes traditional American, Cajun, French, Italian, Asian, Middle Eastern and Latin American cuisines.


A Certified Executive Chef by the American Culinary Federation, Jesus’talents were honed at major hotels (Intercontinental Hotel Houston Galleria) and gamingresorts (Isle of Capri Casino Lake Charles, Paragon Casino Resort, Casino of the Sun and Casino Del Sol, and Osage Casinos [7] Oklahoma). He was Executive Chef at institutionalfoodservice companies (Compass Group, Flik Sector and Sodexo) and managed budgets up to $25 Million.


After launching Lorenzo Hospitality/Lorenzo Products/Chef Lorenzo LLC in 2008, Jesus developed food plans, menus, recipe books, training manuals and purchasing specifications and guidelines for schools and universities. He also created a line of spices, sauces and food products sold at Texas grocers and markets such as Whole Foods, HEB and Fiesta.


Previously Jesus served as Instructor and Executive Chefat the Conrad Hilton College of Hotel and Restaurant Management at The University of Houston.