Avitus was born from the meeting of two complementary skills: Lorenzo brings to the table a cuisine built on ingredients and territory; Nicol takes care of the client from start to finish, with the same attention to detail she learnt in the salons of Harrods and at Tiffany. Together, they build experiences that stay with you, not because they are "unforgettable", but because they are authentically yours.
Lorenzo grew up between Pordenone and Venice, trained at the Federico Flora culinary school, and built his career in some of Europe's most demanding kitchens: Hotel Bauer in Venice, The Wellesley in London, Club Gascon (1 Michelin star) where he became Sous Chef, and finally Noma in Copenhagen for the Forest and Ocean seasons.
In 2022 he became Head Chef at Selma in Copenhagen, a Bib Gourmand restaurant: he led a brigade of 7, managed services of up to 150 covers, and maintained food cost at 20%. In 2024 he founded Avitus Events.
His cuisine has no geographic label. It starts from the ingredient, intact, seasonal, of the territory, and lets technique do only what is necessary. No fusion for its own sake. Only respect for the raw ingredient and for those who produced it.
Career
40+
private clients in 5 countries
150
max guests per event
Nicol built her career in European luxury: seven years between London and Copenhagen. From the Alain Ducasse boutique inside Harrods to CRM management at Christian Louboutin, via Tiffany & Co. Each experience refined the same skill: understanding what the client wants before they say it, and orchestrating every detail so the experience feels natural, never forced.
At Avitus she is the client's point of reference from beginning to end: listening, planning, coordinating. The same tailored care that Lorenzo brings to the dishes, Nicol brings to the relationship.
"I believe every event should tell a story: that of the person who dreams it, who lives it, who will remember it. Excellence is in the details."
— Nicol Spessotto
Career
Education
Event & Congress Management (EQF 5) · Enaip Cordenons, 2025
Fashion Buying & Merchandising · University of the Arts London, 2022
Istituto "Federico Flora", Pordenone, the same school as Lorenzo
Years of Michelin and Noma training teach one thing above all: technique cannot save a mediocre ingredient, but can destroy an extraordinary one. Lorenzo always starts with the product, intact, seasonal, at its peak, and applies the minimum intervention needed to bring out its essence.
In every place we work: the Venetian lagoon, the Sardinian coast, the Côte d'Azur, the first thing we do is build a network of local producers: the fisherman who knows what he pulled up that morning, the cheesemaker who aged the cheese for six months, the market gardener who harvests when ripe, not when convenient. The cuisine becomes the story of the territory through those who work it every day.
A bespoke garment is not simply more beautiful: it is the only one that truly fits. The same applies to a gastronomic experience. Nicol listens, understands, plans. Lorenzo cooks. The result is something that could not have existed for any other client, on any other occasion.
Tell us about your project: villa, event, private dining. Nicol will respond.
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