Loronzo White

Loronzo White has worked in the hospitality industry since 2013, beginning with a role as a Sushi Cook/Prep Cook at Sushi Zushi of Texas, LLC. Loronzo then moved to The University of Texas at Austin as a Baker in the same year. In 2016, they became a Supervisor/Trainer at BJ's Restaurants, Inc., followed by a Cook III role at RSSLC in 2017. In 2019, they were hired as a Kitchen Supervisor Manager at OTG Management, and then as a Restaurant Manager at BECKS PRIME in 2020. Currently, they are a Kitchen Manager at PhaseNext Hospitality, working in the DFW International Airport at The Italian Kitchen by Wolfgang Puck. Loronzo'sfocus is on building a solid team in the BOH with concentration on strengthening the skills of the staff to provide a memorable dining experience for the customer, while also utilizing their problem solving ability under stressful situations. Loronzo also works with both FOH and BOH staff to ensure a return customer.

Loronzo White attended Le Cordon Bleu College of Culinary Arts-Austin from 2011 to 2013, studying Culinary Arts/Chef Training.