Lorenzo Di Gravio

Chef Lorenzo Di Gravio's culinary philosophy is rooted in "creative cuisine with tropical vitality," where every dish is an artful composition designed to surprise and tell a story. He champions local Panamanian ingredients, elevating them through a refined, cosmopolitan lens that fuses Mediterranean influences with multicultural flavors. At the heart of his approach is a deep commitment to sustainability, evidenced by his meticulous seasonal sourcing, responsible seafood practices, and a mindful effort to reduce waste. His vision embraces a harmonious blend of tradition and innovation, drawing inspiration from ancient cooking techniques, such as cooking in clay and bijao leaves, while applying sophisticated European methods. Di Gravio views raw ingredients not just as components, but as vehicles for storytelling, inspired by Panama's rich history as a crossroads of cultures and oceans. For him, food is an emotional journey, evoking memories and creating lasting connections between diner, dish, and place. Chef Di Gravio's technical style is characterized by precision and creativity, applying classical European techniques to the abundant Pacific seafood and tropical ingredients of Panama. He is notably recognized for his expertise with shellfish, transforming them into bold, artful compositions. His plating features sculptural touches and playful contrasts in temperature and texture, ensuring a constant sense of discovery from the first course to the last. His signature dishes, which narrate his culinary journey, include: * **Cordero en arcilla**: A braised lamb leg, artfully rolled in bijao leaves and encased in clay shaped like a lamb, evoking ancient cooking traditions. It's accompanied by a lamb and smoked cheese croquette served in a dried lamb's head. * **Gnocchi de calabaza**: A comforting dish inspired by his childhood, presented in a pumpkin with a rich pumpkin sauce, blue cheese fondue, mini beef meatballs, fried quinoa, and fresh oregano. * **Tortelli de capriolo**: Hand-made tortelli filled with venison (capriolo) and ricotta, served on a cannellini bean sauce with sautéed chicory (brightened by Barolo vinegar), sheep cheese foam, and black truffle – a dish from his Michelin-starred tenure in Rome. * **Charachama**: A dried charachama fish, which signifies a pivotal shift in his perspective on ingredients as a medium for storytelling, inspired by a trip to Peru. * **Terrina chaud/froid de perdiz y erizo de mar**: A technically complex dish featuring molded sea urchins covered with a partridge consommé gelatin, served with a traditional sea urchin escabeche and a sea urchin Caesar endive, a creation that deeply moved him and recalled his mentor's iconic spaghetti with sea urchins.

Mentored by Andrea Migliaccio.