Meet Our Chefs

Comments Off on Meet Our Chefs | July 26, 2016

Executive Chef – Lorenzo Boni


Chef Lorenzo Boni, Executive Chef, Barilla America, 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 Second Chef at the San Domenico Restaurant in New York City. He returned to Italy and opened his own restaurant, Osteria du Madon, in Bologna. In 1999, Lorenzo joined Barilla at their world headquarters in Parma. In 2003, he was promoted to Executive Chef for Barilla America, coming back once again to the U.S. In his current role, Lorenzo is responsible for product and recipe development, as well as managing the culinary execution of all Barilla sponsored events. He resides in Evanston, Illinois with his wife, Beata, his daughter, Valentina, and his dog, Daisy.

Chef Yury Krasilovsky

Chef Yury Headshot

Yury Krasilovsky, Chef Specialist at Barilla America, developed his passion for the culinary arts at a young age. At Chicago’s School of Culinary Arts of Kendall College, one of the nation’s premiere culinary institutions, the young Chef began perfecting his craft. Upon graduating in 2007, Chef Krasilovsky joined the Barilla family and trained at the famed Academia Barilla in Parma, Italy. In addition to his current role at Barilla, Chef Krasilovsky is also a member of the American Culinary Federation and the Research Chefs Association. Prior to his role with Barilla, Chef Krasilovsky cooked for the Sunset Ridge Country Club in Northfield, Illinois. He also served as the Catering Chef and Manager for Culinary Experience Kosher Catering.

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 travel the world with his wife, enjoying new cuisines and learning about different cultures. A few of his Yury’s cooking hobbies include smoking meats, handcrafting artisanal pastas and learning about plating and photography techniques.