Stefano De Lorenzo

The Climb

Since 2013, La Botte, Ristorante, Lounge, Deli has been the anchor point, with De Lorenzo listed there as chef and building a body of work defined by continuity rather than churn. Colapasta, where he is chef and owner, and Cor Pasta bar, where he is chef, extend that same practice into different formats. The progression is practical: same hand, different settings, same discipline carried into other rooms. Colapasta in Santa Monica earned a MICHELIN Guide Bib Gourmand in 2024 for De Lorenzo, a mark that sits with the kitchen’s clear focus and measured execution. The motive is stated plainly by De Lorenzo: “I just love to make pasta, and I wanted to do something more casual, something for me and my family.” That line sets the terms of the work. The point is not ornament, but food that holds together as something familiar, considered, and useful at the table.

Today

Today, La Botte, Ristorante, Lounge, Deli remains one of De Lorenzo’s active kitchens, while Colapasta stays under his name as chef. The two spaces operate at different scales, but the craft question is the same in each: how to keep the food direct, controlled, and legible without thinning it out. De Lorenzo describes the format this way: “It’s the same food, but made for a smaller kitchen.” In trade terms, that means the work is compressed, not simplified. A smaller kitchen changes the rhythm, the margins, and the visibility of each move.

Signature

The menu around De Lorenzo’s name is built from pasta tradition, with dishes that sit comfortably in the lane of comfort food while still asking for precision. Casunziei, ricotta gnocchi, and lasagne point to a straightforward command of formats that rely on texture and timing. White truffle risotto introduces a richer register, while sea weed broth shifts the focus toward clarity and restraint. Duck ravioli, Tokyo negi, espresso sauce, grapes moves across richness, sharpness, and sweetness in a single plate. Pasta remains the structural center, but the range around it gives the cooking its shape. The plates read as familiar, but not generic; each one carries a clear intent and a sense of control.

In Their Words “I just love to make pasta, and I wanted to do something more casual, something for me and my family.” “It’s the same food, but made for a smaller kitchen.”

Recognition

Stefano De Lorenzo’s honors include MICHELIN Guide: Bib Gourmand (2024).