Hubert Lorenz was born near the famous Black Forest spa town of Baden-Baden, in southwest Germany. In 1969 he began his apprenticeship at various hotels and restaurants in Germany and Switzerland, and after finishing his mandatory one year in the military service in 1975, he resumed more apprenticeships until 1978 when he received his first position as chef saucier at the Hotel Queen Elizabeth in Montréal.
In 1979, he joined the Sheraton Hotel group as sous chef and began a five-year tour of their properties in Cairo, Hong Kong, and Brunei. In late 1983, he went to the Hotel School in Heidelberg, Germany to get his Master Chef degree. Afterwards, in 1986, he was hired by the Hyatt Hotel Group as executive sous chef. Then, over the next 10 years he was executive chef of their properties in Bangkok, Thailand; Acapulco, Mexico; Bali, Indonesia; Newport Beach, California, and Lake Tahoe, Nevada.
In 1996, he was hired by the Rosewood Group as executive chef for the re-opening of their Caneel Bay Resort on the island of St John USVI. Great Chefs Television caught up with him there in 1997 to record his preparing dishes for their Great Chefs of the Caribbean series (episodes 119 & 128) for the Discovery Channel.
Shortly thereafter, he left for the Jumeirah Beach Hotel Dubai and in 2000, started his own hospitality consulting firm in the San Diego area. He heads up the food production at LPGA (Ladies Professional Golf Association) events, the 2006 Winter Olympics in Torino and PGA and Tennis Masters series.