MEET OUR CHEFS
PROFESSIONAL EXPERTISE FOR FOOD PROFESSIONALS
Our culinary team has decades of experience, with the pasta knowledge to solve any challenge. No matter what your operation looks like in the back-of-house, we can help you get the most out of the pasta on your menu. From recipe development to training and operations, we love to help our customers deliver a top-quality experience to their guests.
OUR CHEFS
Lorenzo grew up with a passion for Italian food in Bologna, Italy. He served as the Second Chef at the San Domenico Restaurant in New York City, then rated the best Italian restaurant in the U.S. He later returned to Italy and opened his own restaurant in Bologna, Osteria du Madon, named by Fodor’s guide as one of the best Osteria’s of Italy.
In 1999, Lorenzo joined Barilla at their world headquarters in Parma and was soon promoted to Executive Chef for Barilla America, returning once again to the U.S. In his current role, Lorenzo is responsible for product and recipe development, managing the culinary execution of all Barilla sponsored events, and is also a spokesperson for Barilla and Italian Food Culture Educator in many food conferences around the country.
Tim is a chef and product development professional for the culinary department at Barilla in Northbrook, Illinois.
He was born and raised in Chicago, Illinois, studying culinary arts at Kendall College in Evanston, Illinois. He has held many culinary positions and titles over the last 25 years including chef of campus services, executive chef of senior services, and owner/operator of a food truck. Tim looks forward to sharing his unique culinary experiences with you.
A native of the Baltimore area, Chef Brad began his culinary career at age 15 in Maryland crab shacks as a prep cook and dishwasher. After attending L'Academie De Cuisine in the DC metro area, Brad cooked in some of DC's best kitchens before opening his restaurant Boundary Road on H St NE in 2012.
In 2016, he moved over to Food Product Development, working for Culinex in Seattle, Washington. He earned his Certified Research Chef accreditation while working in culinary support, product development, and white space innovation with Culinex. Chef Brad has been with Barilla, based in Northbrook, IL since March 2024 and counts rustic European and US Southern cooking as his most impactful influences.