Lorenzo G. Morales / Shrub Chef I was born in Alamogordo, NM, and raised in San Antonio, TX. My Training for my craft has really been spread through out, beginning in my grandmother’s kitchen, then two resorts, a catering kitchen, and the C.I.A in Hyde Park, NY. I had always had a passion for food and at a very young age I was often found atop a chair overlooking my grandmothers stove eagerly wanting to cook. She would allow me to do the kid stuff you normally would expect, like stirring and mixing. My grandmother has always been my biggest influence when it came to cooking because of the amount of support and exposure she gave me in a kitchen.
Growing up I never considered cooking in the industry as a profession, but that mindset faded when I started my first job at the Hyatt Hill Country resort as a garde manger prep cook. Luckily for me, while occupied with my job at the resort, my high school offered an independent student mentorship program that allowed me to mentor with two of San Antonio’s known chefs. I was taken under the wing of Chef Jesse Perez at Francesca’s at Sunset at La Cantera and Chef Johnny Hernandez of True Flavor Catering.
After graduating high school I attended The Culinary Institute of America (Hyde Park, NY). In 2007 I moved to Atlanta to complete my school externship at NAVA (Buckhead Life Restaurant Group) and to continue my mentorship with Chef Jesse Perez. After Graduating with an Associates degree in occupational studies from the C.I.A in 2008 I moved back to San Antonio and worked for Chef Johnny Hernandez at True Flavor Catering, and Chef Jason Dady at TRE Trattoria.
In 2012 I helped open Arcade Midtown Kitchen as Sous Chef. We accomplished national recognition by being Eater.com most anticipated restaurants, local recognition from the San Antonio Express News for best new restaurant 2013, and our team cooked at The James Beard House in New York City.
In 2015 I opened my first restaurant and bar called The Old Main Assoc. We focus on San Antonio comfort food and offer items like the concha burger, fried chicken mole, and chicharrone fries.