LORENZO BONI grew up with a passion for Italian food in Bologna, Italy. While studying culinary arts, Lorenzo traveled extensively throughout Italy, immersing himself in the regional cuisines of Italy. He then traveled to the United States, where he served as the Second Chef at the San Domenico Restaurant in New York City, then rated the best Italian restaurant in the U.S. After working in New York, he returned to Italy and opened his own restaurant, Osteria du Madon, in Bologna, which was awarded by Fodor’s guide as one of the best Osteria’s of Italy. In 1999, Lorenzo joined Barilla at their world headquarters in Parma. In 2003, he was promoted to Executive Chef for Barilla America, returning once again to the U.S. In his current role, Lorenzo is responsible for product and recipe development, managing the culinary execution of all Barilla sponsored events, and is also a spokesperson for Barilla and Italian Food Culture Educator in many food conferences around the country. He resides in Evanston, IL with his wife, Beata and his daughter Valentina.
Raised in Flint, Michigan in a Ukrainian family, Barilla’s Foodservice Chef YURY KRASILOVSKY is a proud graduate of Chicago’s prestigious Kendall College School of Culinary Arts. Upon graduation in 2007, Chef Krasilovsky honed his craft at Sunset Ridge Country club in Northfield, IL and later became the Executive Chef and Manager of The Culinary Experience, a kosher catering company. Chef Krasilovsky later joined the Barilla family in the company’s Chicagoland headquarters, and trained at the famed Academia Barilla in Parma, Italy. Chef Krasilovsky has been part of the Barilla family in a multitude of roles over the past 13 years and continues to grow and shape the food culture of Barilla’s future. Recent projects include explorations of “upcycling” food waste in pasta contexts, product development, incorporating global cuisines into contemporary pasta dishes, and developing menu concepts for the company’s many chain restaurant customers.
Chef Krasilovsky is also a graduate of The Business School at Roosevelt University with a concentration in Business Management. In his spare time he loves to spend time traveling the world with his wife and children; enjoying new cuisines and learning about different cultures.
TIM MINEFEE is a chef & product development professional for the culinary department at Barilla in Northbrook, Illinois. He was born and raised in Chicago, Illinois, studying culinary arts at Kendall College in Evanston, Illinois. He has held many culinary positions and titles over the last 25 years including chef of campus services, executive chef of senior services, and owner/operator of a food truck. Tim looks forward to sharing his unique culinary experiences with you.