Lorenzo Polegri,
Chef in Orvieto
ZEPPELIN
RESTAURANT CATERING & BANQUETING
ISTITUTO DI ARTE CULINARIA “MARCHESA ADELE VITI”
Lorenzo Polegri was born in Rome on May 2 nd, 1965. He is married to Eleonora and has a son, Tommaso;
1984: graduates from the “Istituto Tecnico per Geometri” (Technical Institute for Land Surveyors) in Orvieto;
1984/1988: attends the Università della Tuscia (Tuscia University) in Viterbo, department of Modern Languages and Literature;
Along with his father Lucio he manages the family farm: vineyards, olive trees, grains and vegetables.
Self-taught, he starts pursuing his great passion for the historical cuisine of his land. He starts his verbal and written research by talking to local people and by reading family writings.
1987-1993: is a manager in the Coldiretti (one of the most important farmers’ trade unions in Italy) in the Terni Federation involved in the social and economic sector.
Obtains experience and conducts studies in rural economics, social policies, agrarian law.
Teaches professional retraining courses to farmers in the sectors of olive oil production and marketing, experimental truffle cultivation, typical local products, new vineyard planting techniques, organic farming, and farm holidays (agriturismo) as a valid way of supplementing the farming families’ income. He also deals with the European Community regulations regarding livestock and European Community aid.
1987- 1991: Is a competitive bodybuilder in regional and national competitions. Conducts studies and attends seminars regarding the proper diet for athletes and workers, energy needs, use and abuse of steroids, fitness motivation.
1990: opens his first restaurant, “Funky”, in Orvieto’s old town center: chef and pastry cook.
1992- 1994: experience and consulting in the United States: establishes lasting contacts with different types of Italian restaurants in New York, New Jersey, Rhode Island, Connecticut, and Washington D.C.; teaches Italian cooking workshops at the YWCA in Ridgewood, New Jersey; in New York collaborates artistically with photographers in the food and beverage field.
1993: opens “Wunderbar”, café specialized in gastronomy and delicatessen;
Cooking experiences in Greece and Crete;
1995: opens “Zeppelin”, a restaurant located in a 16th century building located in the old town center of Orvieto, his current “work base” for experimental and local cuisine.
1996: Antigua and West Indies, studies and experiences in Creole cuisine and use of different spices;
1998: teaching and consulting for cooking workshops for: Gulliver’s T.A. London, Stravagario Viaggi Orvieto, “The Art Institute of Houston”, Houston Texas, “The Epicurean” Cooking School, Aspen Colorado. Periodic publication of recipes in the La Nazione newspaper;
2000: the “Zeppelin” restaurant is listed in the Gambero Rosso Ristoranti d’ Italia restaurant guide; in December along with his wife Eleonora he founds the Istituto di Arte Culinaria “Marchesa Adele Viti” (“Marchesa Adele Viti” Culinary Art Institute). This institute is a teaching and specialization school dedicated to the chef’s great-grandmother who lived at the end of the 19th century. She was a connoisseur of fine cooking and the author of precious recipe manuscripts.
2000: January, at Aiken, South Carolina, USA, executive chef and in charge of the Orvieto-Aiken twin cities program. He prepares two large medieval banquets and holds conferences on Orvieto cuisine; he teaches workshops in Houston, Texas, at “ The Art Institute of Houston”, as part of the “Truffle Tour 2000”; gala dinner at the “Simposio”, “Best Restaurant in Houston 1998”, owned by Chef Alberto Baffoni.
June, participates in the making of a food and tourism documentary for the “International Travel Channel” in New York.
July, along with D.V. Media of Vancouver, Canada, he makes the film-documentary about medieval and modern Orvieto cuisine with the title “Cucina Revista” for the “Food Channel Network” of New York, which was also a candidate for the James Beard Awards in 2001.
Teaches professional retraining courses for the Region of Umbria for businessmen and professionals at the Professional Training school of Orvieto.
2001: April/May, leading chef at the “Italian Food Festival” at the United Nations headquarters in New York held at the Delegates Dining Room; coordinates the Italian team and is in charge of the à la carte menu; cooks personally for the Secretary General, Mr. Kofi Annan.
At the United Nations headquarters he teaches Orvieto cooking workshops to students of the “Culinary Institute of America” and of “The New School” in New York. He starts his professional collaboration with “Restaurant Associates”, leader in catering in the United States and with Chef Edward Lake , Executive Chef at the United Nations.
During the same time period he teaches full immersion courses in cooking and pastry making at Monroe, Michigan, at the “Dolcevita” restaurant .
Appearances and publications in 2001:
- publications in Progress International USA, April 2001; Gambero Rosso Ristoranti d’Italia restaurant guide 2001; Cucina e Vini (Cooking and Wines) May 2001; Capital Magazine April 2001; La Nazione national newspaper May 2001; La Città, regional magazine, March and June 2001;
appearances on the Italian Radio and Television Corporation programs “RAI International TV” May 2001; “RAI Unomattina” May 2001; and “RAI Unomattina Estate” September 2001.
2002: January, the Zeppelin restaurant receives an excellent review in the restaurant guide, Gambero Rosso Ristoranti d’Italia;
February, at the Borsa Internazionale del Turismo (BIT International Tourism Fair) in Milan, the chef presents the new brochure of the “Marchesa Adele Viti” Culinary Institute which has just obtained the sponsorship of the Ministry of Agriculture and Forests.
From February on he is constantly teaching cooking courses and workshops for large American and Australian tour operators: Tauck Tour, Far and Wide, Central Holidays, The International Kitchen, Great Travel, The Epiculinary, Gourmet Gateaway, Gate 1, Explore Holidays;
May, the monthly magazine Fuoricasa writes that the “Zeppelin” is the up-and-coming restaurant in Umbria;
May, realizes “Tentazioni Teatrali” (Theater Temptations) in collaboration with Teatro Mancinelli of Orvieto, a combination of cuisine, music and theater with the participation of the Italian actor Paolo Rossi.
June, begins his artistic collaboration with a group of independent American painters led by Steven McCallum of Sarasota, Florida, to carry out experimental sensorial cooking and painting courses.
2003: February and March, teaches cooking classes to The Commonwealth Club of San Francisco, UCLA University, Michigan University, during the Alumni Campus Abroad AHI Chicago, Classes to the Cooking Club of America and publishing of the experience in the magazine.
2003: August and September, several appearances on the Italian National television station Tg5 in their program “Gusto” with Umbrian and Orvietan recipes; review in the A Tavola magazine.
2003: October, prepares tasting of historical/experimental cuisines: Etruscan, ancient Roman,
Medieval, 20th century, and modern, served at the Emilio Greco Museum in Orvieto in
collaboration with Slow Food and the Associazione Sistema Museo (Museum System
Association) with the participation of the culinary art historian Prof. Tommaso Lucchetti.
2003, December, the national magazine “ La Città” publishes an interview with Lorenzo’s personal Chef service as the most updated catering and banqueting proposals.
2004, January, the Zeppelin restaurant receives excellent reviews in the following restaurant guides: L’Espresso (Italy), Gambero Rosso (Italy), Lonely Planet (USA, Australia, U.K.), BMW (Italy-Germany), Geoguide (France, Belgium), De Agostini “Vino Dove”, “La Gola In Tasca”.
2004 publication on travel magazine «Itinerari Travel», published by Avant Garde with excellent critical review of his restaurant and cooking school.
2004 publication on specialised professional magazine month of October «Great Cooking & Wine» with excellent critical review of Zeppelin and the Institute.
13/ 19 January 2005. «A taste of Umbria, a touch of Orvieto» a culinary series of events in New York City with the sponsorship of the Ministry of Agriculture and Forests and the personal one of the Minister Gianni Alemanno. Chef Lorenzo Polegri invited by the “James Beard Foundation” performed a gala dinner of typical dishes of his land at the “James Beard House”; Chef Lorenzo Polegri at «Italian Culinary Institute» editor of “La Cucina Italiana” magazine of New York, for a seminary on culinary aspects of Orvieto’s cooking and a gala dinner.
March 2005 In Berlin, at Mall Center of Tegel, Chef Polegri presented the best of food and wine of “Tuscia”, a geographic area between Umbria, Tuscan and Latium, with the cooperation and sponsorship of Air Berlin, Alitalia, Ombrellone Tourist Agency, Slow Food Berlin, Giannini Restaurant Group, Regione Lazio.
November 14/ 22 2005. «Another taste of Umbria with a touch of Orvieto» the last culinary series of events and meetings in New York City and on the East Coast. Official main sponsors are Olio Monini S.p.a. Spoleto Italy and Monini U.S.A., local coordinator Mr. Marco Petrini, President of Monini U.S.A.
- November 15th, meeting with Anna Trivilino, representative and member of the Campus Council of the Community College of Nassau, New York, for the international culinary “Winter in Orvieto Program”, for the next January 2006.
- November 15th at the Italian Culinary Institute at the magazine of “La Cucina Italiana” in New York City, for a sold out demonstration of traditional and new dishes, seminary and a gala dinner in cooperation with Cantina dei Colli Amerini Winery, Italy.
- November 16th, meeting with Mrs. Denise M. Zanchelli, Externship Manager, and Mr. Larry Lopez, Director of the International Relations, at the C.I.A., Culinary Institute of America, for the international externship program and other agreement.
- November 17th, meeting at Johnson & Wales University in Providence, for the international externship program and the “Summer Campus in Orvieto Program”, July 2006 meeting and agreement.
- November 19th, “The Celebrity Chef Series” at the four star, extra luxury resort at Bedford Village Inn in Bedford New Hampshire, Chef Polegri performed the most crowded gala dinner of the series, a sold out and applauded event.
- November 21st, “The Art Institute of Charlotte ”, meeting in New York with the Director of the culinary program, Chef Joe Bonaparte, to settle the international agreement forecasting the “Spring Campus” in our structure in March 2006.
- November 22nd, Chef Lorenzo Polegri invited by the “James Beard Foundation”, for the second time in the same year, performed a sold out gala dinner of his new dishes, event in cooperation with Castello delle Regine Winery . At the Beard House Chef Polegri presented his new international team of Chefs “ The Zeppelin Dream Team”.
- November 24th /27th , in Berlin, at the Mall Center of Tegel, Chef Polegri presented his new special food and gourmet line called “ I Golosi di Lorenzo”: truffle products, oils and sauces made following his traditional and updated recipes. Gala dinner at Giannini restaurant and presentation of the winery Tenuta La Pazzaglia and the “Berliners Culinary Trip in Orvieto” in the cooperation Ombrellone Tourist Agency, Giannini Restaurant Group, Air Berlin.
Chef Lorenzo Polegri may be contacted at the following addresses and phone numbers:
- Ristorante Zeppelin e Istituto di Arte Culinaria “Marchesa Adele Viti”
- Via G. Garibaldi 28 05018 Orvieto (TR) Tel/ Fax 0763.34.14.47 Cell. 348. 85.50.625
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lorenzopolegri@tiscali.it www.ristorantezeppelin.it www.cookinginitaly.it
