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Fifth Floor executive chef, Jennie Lorenzo
Under the leadership of executive chef Jennie Lorenzo, Fifth Floor has recently undergone a shift from fine French dining to a more approachable New American menu. The Manila native has worked under iconic chefs including Marco Pierre White of London's Mirabelle who was the first British chef to earn three Michelin stars, "Hell's Kitchen"'s Gordon Ramsey, and Roland Passot of La Folie here in San Francisco. She also worked with Laurant Gras at Fifth Floor before opening Ame with Hiro Sone and Lissa Doumani. Prior to returning to Fifth Floor, Lorenzo worked at the two Michelin star Ryugin in Tokyo.
Chef Lorenzo recently shared a little bit about herself in this Q&A and has given Examiner.com readers a Thanksgiving recipe for Sunchoke Gratin.
Q: Can you provide some background on Fifth Floor's recent shift from French fare to New American and your thought process behind the new menu?
A: Restaurants evolve during their lifespans, and with a decade under its belt, the Fifth Floor has certainly earned the credibiity to make a successful transition from French Gascony to a more approachable, less expensive menu of New American cuisine, which feels particularly right with the times. As executive chef I now have the freedom to be more playful and imaginative, without the limitations of cooking in the confines of a specific region. That leeway has allowed me to design a menu that reflects the food I love to cook, which is based on a foundation of clean flavors, the best ingredients, and a sense of balance and harmony on the plate.
Q: What do you love about this recipe that you have chosen to share with Examiner.com readers?
A: It's a really flavorful, great alternative to potato gratin. It's not as starchy, it's more versatile, and it pairs nicely with everything from fish to meat.
Q: When you were first starting out in the food industry, you worked really long hours, sometimes 16 hours a day. What kept you motivated and what was the impetus behind your desire to become a chef in the first place?
A: I've always had a strong interest in food. From a young age, I gravitated towards cooking. I started watching cooking shows when I was in fourth grade, and I made my first recipe from the instructions on the back of a Hershey's canister. Perhaps it stems from the fact that my mother isn't exactly a great cook. I stay motivated by my desire to express my creativity. It's definitely an outlet for me in that regard, and it's a labor of love. When you love doing something, it's easy to stay motivated.
Q: What was it like working with Gordon Ramsey? How much does his brusque, foul-mouthed image on Hell's Kitchen reflect his true off-air personality?
A: I worked for Chef Ramsey when he was on a mission to get a third Michelin star, so the team was completely mobilized to achieve that goal, and I loved that we shared a sense of motivation that profound. Working with him made me tougher; I learned to stay very focused and to be cognizant of every move I made, because he isn't shy about dispensing verbal abuse, and yes, he does have a pretty foul mouth. I still don't like to watch the show because it's hard for me to hear his voice!
Q: What is your favorite special occasion restaurant and why? Favorite neighborhood haunt? Favorite cheap eats ($10 or less) and why?
A: I don't get out of the restaurant often, so I'd have to say Fifth Floor - even though it's not so much of a "special occasion restaurant" because hopefully, I've helped make it more accessible. I recently dined at SPQR, and I'm glad that Matthew Accarrino is in town. For cheap eats, I love dim sum at Great Eastern restaurant on Jackson Street in Chinatown; it's very delicious!
Q: Name one person for whom you'd love to cook and why.
A: I'd love to cook for my parents; I've been able to cook a couple of meals for them, but since they live in the Philippines, they don't often get the chance to experience what I do for a living.
Q: What's your favorite food guilty pleasure?
A: Chocolate!
Q: Is there a food that you can't stand to eat or prepare?
A: I don't love rosemary.
Q: What interests do you like to pursue outside of work?
A: I enjoy the visual, artistic elements and the craftmanship of fashion; I love couture because I respect the intense labor of the process, and the sense of imagination involved in taking an idea and shaping it into a tangile, physical product. This parallels the art of cooking.
Q: Who has been the most inspiring person in your career thus far?
A: Laurant Gras, for his discipline, drive and focus; his insistence on perfection is inspiring.
Q: What are three essential ingredients that you keep on hand at home at all times?
A: Fish sauce, coconut water, and a strong, creamy, washed rind cheese. I love cheese.
Q: Do you watch Food Network's "The Next Iron Chef?" If so, any bets on who might win - Garces or Mehta? If asked, would you be inclined to participate in this type of show? Why or why not?
A: I don't watch it so I can't safely place any bets. Personally, I would pass on the chance to be a contestant; it's too much of a game, and it's not really my style to compete in that kind of format.
Q: In one sentence, how would you describe your cooking style?
A: Bold pairings of ingredients that wouldn't typically seem to mix together well, but do so in a subtle way with a balance of flavors and textures.
Q: What do you typically eat for Thanksgiving dinner at your house? Do you like traditional turkey and stuffing?
A: I don't eat a traditional Thanksgiving meal. I'm Filipino, so I love pork. A few years ago, I roasted a whole pig for a Thanksgiving meal with 30 friends and coworkers. This year, I'll probably end up at a restaurant.
Fifth Floor, 12 Fourth Street at Market, on the 5th floor of the Hotel Palomar. 415.348.1555.
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