The Waldorf Astoria Chicago has named Leonardo Lorenzo as director of catering and Christine Lo as senior catering manager. In these roles, Lorenzo and Lo will oversee Waldorf Astoria Chicago’s catering operations for both social events and business functions in over 6,000-square feet of private event space.

Most recently, Leonardo worked as the senior catering sales manager at the Waldorf Astoria New York. Prior to joining Waldorf Astoria, Leonardo managed catering sales and executive meetings at other luxury hotels including Trump SoHo New York and Intercontinental Chicago. Lorenzo has an extensive background with Hilton Hotels Worldwide having also worked at The Drake Hotel in Chicago and the Hilton Buenos Aires. Leonardo received an Associate of Science in Hospitality Management at Hocking College in the U.S. and a degree in Hotel Management Administration from the International Buenos Aires Hotel & Restaurant School. He is fluent in Spanish.

Senior catering manager Christine Lo joins the culinary team at Waldorf Astoria Chicago with more than six years of experience leading the Corporate Market Catering Team at the Hard Rock Hotel Chicago. Lo received a Bachelor of Arts in Hospitality Business from Michigan State University.

“We are pleased Lorenzo and Lo will lead our catering team at the Waldorf Astoria Chicago,” says Sean Lynch, director of sales and marketing. “Their extensive domestic and international backgrounds in catering and events are a perfect fit for our events, whether small or grand, social or corporate.” 

The Waldorf Astoria Chicago also appointed Andrew Johnson as executive pastry chef for the entire hotel operation, including its Balsan restaurant, in-room dining, and catering & events. Johnson, who has served as Pastry Sous Chef at the hotel, will now oversee all patisserie and confectionery offerings, such as seasonal creations, desserts, and signature breads.  

“We are excited that Johnson will lead our pastry team,” says Elizabeth Carrier, director of food and beverage. “Johnson’s ability to create breads and pastries with an emphasis on flavor, texture and detail makes for a perfect pairing with our talented culinary team.”

A seasoned pastry chef and graduate of The Illinois Institute of Art -Chicago, Johnson brings over a decade of patisserie experience to the table.  Johnson joined the Waldorf Astoria Chicago (previously the Elysian Hotel) as pastry sous chef in 20090. Until that time, Johnson was head baker and assistant pastry chef at Charlie Trotter’s in Chicago.

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