Lonzo's Neo-Picante Cuisine
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Pflugerville, TX
About
Whether it’s catering to Austin’s iconic music industry, feeding an indie film crew on location, or preparing creative cuisine for your private in-home party, Chef Lonzo and his trained staff bring a delightful culinary flair to each dish and every event!
Chef Lonzo’s culinary craft is built on scratch cooking and a magical fusion of nouveaux and classical styles. Neo-Picante best describes his unique, contemporary recipe development, celebrating global flavors and techniques. His vast knowledge of global regional cuisines is translated into unique signature recipes.
The Chef's charming sense of hospitality ensures a fun, enjoyable event and the food becomes the entertainment! Based in Austin, Texas, the chef continues to book events locally and around the globe.
Specialties
Dietary restrictions
Vegetarian or vegan, Gluten free or celiac, Dairy intolerant, Nut allergies, Other dietary restrictions
Meal preparation location
Meal prepared onsite, Meal delivered
Meal preparation frequency
Only once, Monthly, A few times per month, Weekly, A few times per week, Daily, A few times per day
Budget per person
$50 – $75 (mid-range), $75 – $100, More than $100 (premium), Customer is not sure
Cuisine types
American - casual, American - formal, Italian, Southern, Mexican / Latin American, Mediterranean / Middle Eastern, Asian, French, Barbecue
Which meal
Breakfast / brunch, Lunch, Cocktail hour / hors d'oeuvres, Dinner, Dessert
Extras
Dessert, Cold beverages (non-alcoholic), Cold beverages (alcoholic), Hot beverages (coffee, tea, etc.)
Level of service
Standard (basic ingredients), Premium (high end ingredients)
Event type
Date night, Brunch / dinner party, Holiday meal (Mother's day, Valentine's day, etc.), Shower (baby, bridal, etc.), Special occasion (birthday, anniversary, etc.), Regular meal
Number of guests
1 guest, 2 guests, 3 – 5 guests, 6 – 10 guests, 11 – 20 guests, 21 – 35 guests, 36 – 50 guests
Photos and videos
No reviews (yet)
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Frequently asked questions
What is your typical process for working with a new customer?
A critical step for me is to fully understand the client's vision for the event, their budget expectations and their culinary desires. Equally important to me is understanding the demographics and dynamics of the event attendees. Information regarding the venue is also a crucial element (i.e. available kitchen facilities and equipment).
What education and/or training do you have that relates to your work?
ServSafe Food Manager; National Restaurant Association. Texas Food Handler Certificate; TX Department of State Health Services. ServSafe Allergens; National Restaurant Association. ServSafe Alcohol; National Restaurant Association. Seller Training Certification; Texas Alcoholic Beverage Commission.
My culinary-hospitality career spans 30 years, with education, experience and various influences from working around the globe.
Do you have a standard pricing system for your services? If so, please share the details here.
The client's budget combined with their culinary preferences set the parameters for my pricing and menu recommendations. I strive to produce a unique and memorable dining experience for each event. Pricing is customized for each particular event and depends greatly on local and sustainable food sourcing for each menu.
How did you get started in this business?
A chef's palate is born out of his childhood, and one thing all chefs have in common is a mother who can cook. I come from two generations of food professionals. I am lucky that my innate cooking skills led to a culinary career and the opportunities of cooking in kitchens across the globe.
What types of customers have you worked with?
Affluent clientele hosting in-home parties. VIP Private Catering to Austin's music industry. Craft service to film-industry cast and crews. Cooking demonstrations in retail outlets. Cooking classes.
Describe a recent event you are fond of.
A recent booking in Barcelona, Spain was a vegetarian menu celebrating a English author's birthday. Service was performed on a roof-top deck overlooking the Mediterranean. The charming clientele included attendees from Europe and The US.
What advice would you give a customer looking to hire a pro in your area of expertise?
Look no further! I'm your guy.
What questions should customers think through before talking to pros about their needs?
Food safety is paramount. Insure your pro is certified in state required food and beverage practices.
Services offered
Personal Chef