Noughty Meets Chef Oscar Lorenzzi at Michelin Starred Contento in New York
Contento is a New York hotspot created by Yannick Benjamin, George Gallego, and Chef Oscar Lorenzzi offering a cosy ambiance, exposed brick walls, and an open kitchen. Oh, and it's also got a Michelin star and pours Noughty Premium Non-Alcoholic Wine...
The place features a curated wine selection served in Austrian crystal, complementing Peruvian-inspired dishes like ceviche and salmon. It's a flavorful adventure for both the eyes and taste buds.
Today we're speaking with Contento's head chef Oscar Lorenzzi. Hailing from the foodie hub of Lima, Peru, Chef Oscar has conquered the culinary jungle of New York City for 20 years. From sizzling spots like Man Ray to the burger empire of 5 Napkin Burger, he's been stirring up magic in the kitchen.
After a successful stint at former Vanity Fair Editor Graydon Carter's Waverly Inn, Oscar circled back to Chef Driven Group, spicing up Nice Matin while cooking up plans for his very own passion project, Contento.
How important to you has it been to include your guests in the wine experience no matter whether they drink alcohol or not?
I truly believe that food and wine goes hand in hand, both enhance each other and the total experience as well.
Can you walk me through a signature dish you’ve been known for?
Our most popular dish is the Ceviche Clasico Seasonal and local best fish available, dressed in a citrus bath known as Leche de tigre red onion, corn, sweet potato mousseline & cancha.
What’s one ingredient always worth spending that little bit extra on?
I think everything is important, you are as good as your ingredients are, and they are at their best in their peak season.
What’s your favourite Noughty wine pairing, and why?
Noughty Sparkling Chardonnay with our Yakisoba with the jumbo lump crab & yuzu kosho and aji amrillo.
What’s your favourite cuisine and where do you go for it post service?
I love all cuisines, French, Mexican, Thai, Chinese, Indian, I think living in NYC gives you a big perspective of the world of gastronomy.
Where are you grabbing coffee to start your day?
At Contento, love Illy, the coffee that with work with, a beautiful expresso.
Congratulations on being voted in the top 100 restaurants in NYC, what’s your next big goal?
I would love to expand and open a concept of local coastal seafood with Peruvian DNA Wine focus & great hospitality.
Why do you think accessibility and inclusivity have been so important at Contento?
Vital, the exposure that I had has open my eyes, I think our social responsibility must reflect in every sense of our life, I will always be grateful to Contento for that.
What are you most proud of in your time at Contento?
I am proudest about the amazing team we have built, we have basically the same team from the beginning, people that have worked with me through the years in NYC. How much fun we had together, and how many people have lived the Contento experience through them.