At a very young age, Lorenzo Cuomo learnt how to cook and began to be fascinated by that world made of intuition and experimentation that come to life and take shape thanks to the creativity of skilful hands.

Creating the rhythm. This is chef Lorenzo Cuomo’s philosophy. There is no ingredient manipulation in his dishes, but rather the will to exalt the flavours by choosing a protagonist around which he creates the harmony of taste.

Lorenzo Cuomo approached cooking as he was intrigued by that world of intuition and experimentation, and fascinated by the ingredients and the possibility to transform them, thus creating something new every time.
A career that began with exceptional dedication and determination, by entering those kitchens in which precision, attention to detail and quest for perfection represent the everyday approach to work.

At a very young age, Lorenzo Cuomo learnt how to cook and began to be fascinated by that world made of intuition and experimentation that come to life and take shape thanks to the creativity of skilful hands.

Creating the rhythm. This is chef Lorenzo Cuomo’s philosophy. There is no ingredient manipulation in his dishes, but rather the will to exalt the flavours by choosing a protagonist around which he creates the harmony of taste.

Lorenzo Cuomo approached cooking as he was intrigued by that world of intuition and experimentation, and fascinated by the ingredients and the possibility to transform them, thus creating something new every time.

A career that began with exceptional dedication and determination, by entering those kitchens in which precision, attention

Meeting chef Fabio Tacchella was the piece of the puzzle that made him understand the importance of the visual aspect of a dish, and this encouraged him to attend the Cast Alimenti in Brescia. There he developed and perfected his passion and mastery in pastry making, and he won two gold medals in the artistic pastry making contest. In 4 years of experience alongside the multi-Michelin-starred chef Oliver Glowig, he acquired all of the technique and precision that to this day are held in each and every one of his dishes.

The restaurants Trussardi alla Scala and Il Luogo di Aimo e Nadia in Milan, La Siriola in San Cassiano and Palazzo Avino in Ravello are the places where Lorenzo leaved a trace of his work by shaping his role of chef in terms of professionalism and personality. His homeland was calling, so he decided to go back to Salerno and get the keys to Re Maurì’s kitchen. The restaurant, in two years’ time, was awarded the Michelin Star.

Meeting chef Fabio Tacchella was the piece of the puzzle that made him understand the importance of the visual aspect of a dish, and this encouraged him to attend the Cast Alimenti in Brescia. There he developed and perfected his passion and mastery in pastry making, and he won two gold medals in the artistic pastry making contest. In 4 years of experience alongside the multi-Michelin-starred chef Oliver Glowig, he acquired all of the technique and precision that to this day are held in each and every one of his dishes.

The restaurants Trussardi alla Scala and Il Luogo di Aimo e Nadia in Milan, La Siriola in San Cassiano and Palazzo Avino in Ravello are the places where Lorenzo leaved a trace of his work by shaping his role of chef in terms of professionalism and personality. His homeland was calling, so he decided to go back to Salerno and get the keys to Re Maurì’s kitchen. The restaurant, in two years’ time, was awarded the Michelin Star.

A dish is a story, it’s colour, it’s intention.

Every creation is the result of a path that starts from research. Research for innovating, for experimenting, for contaminating the flavours. Research for creating new stimuli, for evoking perceptions or calling smells and memories to mind.

Lorenzo Cuomo prefers authentic flavours and he elaborates them with his creativity, thus giving birth to elegant and refined dishes, a mixture of lands, traditions and innovation. The creativity held in every creation brings out the essence of the ingredient and creates a journey in the pursuit of taste.

Re Maurì’s dishes represent its identity, they tell its personality, the progress made and the direction in which it wants to go.

Lorenzo Cuomo’s cuisine is made of simple harmonies. The starting point is the core ingredients of the Italian tradition, which are reinterpreted in new matches and new shapes: a true taste experience.

A dish is a story, it’s colour, it’s intention.

Every creation is the result of a path that starts from research. Research for innovating, for experimenting, for contaminating the flavours. Research for creating new stimuli, for evoking perceptions or calling smells and memories to mind.

Lorenzo Cuomo prefers authentic flavours and he elaborates them with his creativity, thus giving birth to elegant and refined dishes, a mixture of lands, traditions and innovation. The creativity held in every creation brings out the essence of the ingredient and creates a journey in the pursuit of taste.

Re Maurì’s dishes represent its identity, they tell its personality, the progress made and the direction in which it wants to go.

Lorenzo Cuomo’s cuisine is made of simple harmonies. The starting point is the core ingredients of the Italian tradition, which are reinterpreted in new matches and new shapes: a true taste experience.