Chef Biography

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.


Grouper Fillet with Corn, Tomato, and Plantain

Serving: 4 Print Grouper Fillet with Corn, Tomato, and Plantain By Great Chefs September 18, 2015 This simple dish is filled with island flavor. The grouper is marinated in lemongrass and lime juice, then simply sauteed and finished in the oven. Vegetables are stewed in coconut milk. The grouper is served atop the stewed vegetables […]

Scallops with Sautéed Sweet Potato Relish and Tamarind-Guava Sauce

Serving: 4 Print Scallops with Sautéed Sweet Potato Relish and Tamarind-Guava Sauce By Great Chefs September 17, 2015 Tamarind, also known as the Indian date, is grown locally on the Caribbean islands. used to flavor Asian cuisines, it can be found in Asian markets in various forms. Tamarind paste is used in this recipe to […]

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