Today we’d like to introduce you to Renato Araujo.
Hi Renato, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
I began my career in New York City at the Royalton Hotel, which was an Asian-Cuban restaurant. After that, I worked at Man Ray, a French restaurant, before relocating to Los Angeles in LA, I spent nine years at Ago, Robert De Niro’s restaurant, and then moved to Vinoteca in Los Feliz, a wine bar where I worked for four years. Alongside these roles, I also assisted friends with various small projects, gaining valuable experience along the way. During a trip to Florence in 2019 with my wife, Cynthia Raslan, we discovered a unique concept: Florentine sandwiches. I realized that this wasn’t something we had in LA and felt we needed to bring it to our city. We decided to extend our stay in Florence by another 30 days to conduct thorough research on local sandwich shops, their preparation methods, and overall quality.
Upon returning to LA, we began working on our own project inspired by what we had experienced in Italy. However, the onset of the pandemic caused a significant delay, pushing our plans back by about two years. Despite the challenges, we were thrilled to finally open Lorenzo on March 18, 2023.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
With 25 years of experience in the restaurant business, particularly in Italian cuisine, it certainly made the process smoother and less challenging. However, there were still hurdles along the way. Permitting with the city was predictable and on schedule, but construction proved to be the most challenging aspect of the project. If I had to do it all over again, I would prefer to jump into a second-generation location to avoid the difficulties of construction. Despite these challenges, everything else felt like a natural part of the process. Overall, it has been relatively smooth sailing.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
What sets us apart is our passion for what we do, the quality of our products, and our commitment to creativity and reinvention. We constantly strive to create something new and delicious for our customers. For example, we feature six specials every Wednesday that aren’t on our regular menu. One of our favorites is the steak sandwich, made with Top Sirloin, Grilled Onions, Garlic Aioli, and Melted Fresh Mozzarella—it’s spectacular. We also offer a tripe sandwich, an oxtail sandwich, and the Dolce Vita, which combines Prosciutto Cotto, Burrata Cheese, Tomatoes, Oregano, and Truffle Honey. These specials bring a variety of flavors and joy to our customers in the middle of the week. A major part of this journey is my wife, Cynthia Raslan. Although she has over 30 years of experience in law and no prior background in the restaurant business, she has been the driving force behind many of our ideas and creations. Her inspiration and encouragement have been crucial—without her, none of this would have come to fruition. She motivates me daily to improve, innovate, and provide exceptional products for our patrons.
Before we let you go, we’ve got to ask if you have any advice for those who are just starting out?
I’m living proof that dreams can become reality. Just keep dreaming, take it one step at a time, and believe in yourself—because it will happen.
Contact Info:
- Website: www.lorenzocalifornia.com
- Instagram: LORENZOLACALIFORNIA
Image Credits
Jakob Layman
