While dining at Jantzen Beach Bar & Grill, feast on the culinary creations of Executive Chef, Lorenzo Gonsalves.
Raised in Hawaii Chef Lorenzo's first stop in his culinary career was a position close to home at Roy's Poipu Bar & Grill in Koloa, Hawaii at age 20 before moving to San Francisco and taking a job as a line cook at MC2, in San Francisco under Yoshi Kojima, a French trained Japanese chef.
In 1999 he bought into a partnership of a cigar bar, 85 Montgomery, and after 3 years moved to Portland where he worked at Pazzo Ristorante and as Sous Chef at Southpark Seafood Grill located in the heart of Portland's cultural district.
Coming to Jantzen Beach Bar & Grill in 2010, Lorenzo leads a team of 15 and is constantly thinking of new and creative ways to improve upon the menu. (change for seasons)
The intensity of a busy kitchen and knowing his guests are enjoying his food is what fuels his passion for cooking. His cooking style is a simple and straight forward approach with the use of local vendors and farmers.