Chef Oscar Lorenzo’s connection to food began early. Born in Los Angeles and raised between California and Mexico, some of his earliest memories are of family life surrounded by goats, chickens, and meals prepared from what was close at hand. His mother sold tamales as a street vendor in Los Angeles to support their family, and her cooking remains one of his greatest influences.
 
Oscar discovered professional cooking in high school and quickly knew he had found what he loved. He joined Lisa Dupar Catering three years ago as a cook and has since worked his way into the role of Sous Chef. His cooking is rooted in traditional Mexican dishes and flavors, approached with a modern, playful sensibility and a willingness to break a few rules along the way.
 
For Oscar, Día de los Muertos is deeply personal—a time to honor loved ones by preparing the foods they loved and gathering around the table as if they were still there. Sharing a dish his mother once made for him in a small town in Mexico is, for Oscar, one of the greatest honors of being a chef.