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cook like a chef at home

cook like a chef at homecook like a chef at homecook like a chef at home

Join me in my love of food & drink, and learn that you can cook life a chef! It's easy, and you can. 

My Recipes

cook like a chef at home

cook like a chef at homecook like a chef at homecook like a chef at home

Join me in my love of food & drink, and learn that you can cook life a chef! It's easy, and you can. 

My Recipes

Join me on my journey from around the globe, to southwest VA

Ready to take the next step in your kitchen? I'm here to help guide you.

Chef Loren has learned and experienced cuisine from all over the world. From Hawaii, to Italy, Japan, Germany, Mexico, Washington DC, the Caribbean Islands & Florida Keys, England, and over Southwest Virginia and up and down the east coast.  Chefs most recent move was to the heart of Virginia wine county, the Monticello region of central Virginia, where wine paired dinners and gasses of beautiful local wine flow like the rivers and streams that make this area so beautiful.  He has been working with a vineyard and private club serving private dinners for executives and touring the area providing the best farm to table food and beyond.  Before this, chef was in Washington DC where he ran a group of 7 very different restaurants as the culinary director & corporate chef. The restaurants were as followed: Irish Pub, Upscale Casual American cuisine with wood fired pizza, Fine Dining Seafood House, Gastro Pub and Cocktail lounge adjacent to a 2 Micheline star restaurant, a BBQ and Smoke House, a Caribbean Restaurant and Bar, and an upscale fine dining steak house, simultaneously and wrote the recipes, menus, trained the General managers,  Executive Chefs, and hourly crew, staff totals were between 120 to 160 depending on the season in less than one year for all locations successfully.  This guy, knows his stuff. To form a collection of these experiences and recipes right here in one place. Don't worry, you will not have to read his life story to get a recipe and scroll for ages to see the ingredients! Recipe links will be TO THE POINT and of course, a story to follow if you so desire to read it. 

LOCAL INGREDIENTS

If you don't visit your local farmers markets, or those while you are traveling, you are straight up missing out on the best ingredients you could ever find. I feel very strongly about utilizing local farmers for so many reasons.... it tastes better, is healthier, you are supporting your neighbor and helping the LOCAL economy. There's more, but we can save that for an article. 

BE ADVENTUROUS

One of the best things in life we can ever do is try something new. Variety is quite literally the spice of life! Try that caviar, or the strange item on the menu you've never heard of, go to the Asain market and get a pack of ramen with zero English on the package, buy that strange looking fruit from the market stand and eat it! 

Featured Farm and Recipe, Gnomestead Hollow Farm and Forage, Matthew Reiss Dugspur, VA

 I didn't always have a love for mushrooms, in fact as a child I despised them and usually would refuse to eat them, I certainly wouldn't have driven an hour each way so I could visit the farm and harvest them myself, as I did for this episode. Then I realized getting into food as my parents were teaching me and my curiosity about food was expanding, I learned that there is much, much more to the world of mushrooms other than the (in my opinion) almost flavorless typical buttons and portobellos we far too often see on menus and in supermarkets. The mushrooms grown at Gnomestead Hollow are simply the best I have had in all my years as a professional chef. Heck when I was in DC I was trying to figure out how to get these mushrooms shipped to me! So Katey Roshetko and I decided to feature these mushrooms on our show! Click Here to see the 2 recipes we are presenting, Lions Maine Vegitarian "Crab Cakes" and a 1 Skillet Breakfast Mushroom Hash! 

Featured Chef and Recipe, Chef Dale Jones, DC - Shrimp Scampi Pizza

 Chef Dale and I met when I was working in DC as a culinary director for a group of 7 restaurants, I immeadatly saw the spark of his creativity and new he was going to be a key player in the restaurant group and the food scene in DC. Extremely driven, creative, and all around great guy, Chef Dale and I quickly realized we were going to learn a lot from each other, and we formed a friendship to last a lifetime in the process. Check out  Chef Dale's Scampi Pizza! Click Here!

Monthly TV segments with wsls 10 and wdbj 7

Garlic Alfredo Pasta with Duke on WSLS 10

Watch how simple this dish can be! Exactly how we do it in the restaurants for the most part. If you have cooked pasta, dinner can be ready in under 5 minutes! 

Dragon Eggs with Duke on WSLS 10

Making "Dragon Eggs" with Duke! Very simple nigiri style sushi that you can make at home with no special skills. Just need a few ingredients and a little time for prep!

Highlights from filming with Americas Best Restaurants, and introduction to The Palisades Restaurant in Egglston, VA with WSLS 10

Sharing my experience with Americas Best Restaurants, and announcing my new position as Executive Chef at the iconic The Palisades Restaurant. Click the picture for the story. 

National Nacho Day!!!

Who doesn't like nachos? How about all the nacho fixin's wrapped up in a tortilla and deep fried! Check out this video for the full scoop!

National Nacho Day!!!

Who doesn't like nachos? How about all the nacho fixin's wrapped up in a tortilla and deep fried! Check out this video for the full scoop!

Calamari of the South?!?!

The First time I ever tried this dish was in Charleston SC and it blew my mind! Check out how something that can be considered a waste product can be a dish at a 5 star restaurant. 

Cookin' in the Mornin'

Mushroom Mania! Look how we celebrated National Mushroom day with an amazing LionsMane Crab Cake! Vegan substitutions and the full recipe HERE! 

Cookin' in the Mornin'

Get a feel for what it's like behind the scenes in my kitchen! This was shot during Katie Roshetko and my first episode of Cookin' in the Mornin'. Videography by Marcus Dalton. Please like and subscribe to our channel! and look out for our other awesome cooking tips, and full recipes!

Cookin' in the Mornin'

Check out this awesome show with Katie Roshetko from WDBJ7 and I that airs once a month celebrating our favorite national food holidays! 

Sous Vide Tacos?!?!

Come check out and subscribe to the YouTube channel where you can learn first hand techniques, recipes and tips! And how to do in your OWN kitchen!

Photo Gallery

Lion's Mane Vegitarian "Crab Cake" - Photo by Marcus Dalton
Fun menu from Chef Loren's Food Truck, from left 5 cheese Mac n Cheese, Lion's Mane Vegetarian "Crab
Matthew Reiss, owner of Gnomestead Hollow Farm and Forage and I .
Brisket Grilled Cheese - Photo by Marcus Dalton
Piopinni Mushrooms in the grow room at Gnomestead Hollow
Marcus Dalton and Katie Roshetko in my kitchen
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