Originally from Los Angeles, Loren earned his degree in marine biology before his passion for cooking led him to the California Culinary Academy in San Francisco. After graduating at the top of his class, Loren worked his way through the kitchen of The Sun Valley Ski Resort in Idaho. An opportunity arose to work for a three Michelin star chef at Blue by Eric Ripert, in The Ritz Carlton Grand Cayman. Loren credits most of his true cooking experience to his four years there, working his way from the bottom through every position in the kitchen. During his time there he was fortunate enough to work alongside many of the best chefs in the US, including Jose Andres, David Chang, Grant Achatz, Susur Lee, Laurent Gras, Laurent Tourondel, and the late Charlie Trotter and Anthony Bourdain. After learning every position in that kitchen, it was time to move back to the States and settle down with his wife. They chose Naples, and Loren became the Chef de Partie of The Grill and Bites at The Ritz Carlton. He was soon promoted to Chef de Cuisine at Lemonia, Bella Vista, and In Room Dining at The Ritz Carlton Tiburon. It was here that he earned a loyal customer by the name of Bid Bakkar. After spending a year helping to open Petarís Restaurant in Bonita Springs, the Executive Sous Chef position became available here at Island Country Club, and Loren quickly seized the opportunity to join the team.