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- Full name: Louis Petrozza
- Birth place: New York, New YorkSouth Carolina Herald: Winthrop Chef Impresses... (June 29, 2008)
- Residence: Charlotte, North Carolina
- Age at time of filming: 47
- Signature dish: Cornish Game Hen inside a pumpkin
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Louis Petrozza was the runner-up on the fourth season of the Fox reality cooking show Hell's Kitchen. Petrozza and 14 other aspiring chefs faced various cooking challenges given to them by celebrity chef Gordon Ramsay. The winner was hired as the executive chef at Ramsay's new restaurant in West Hollywood, California.
Before the program, Petrozza worked as a catering director in Charlotte, North Carolina. He lost his job when he committed to moving to Los Angeles to appear on the show.South Carolina Herald: Winthrop Chef Impresses... (June 29, 2008). Before his time on the television, Petrozza owned his own deli, worked for different catering companies and attended culinary school.
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Hell's Kitchen Fast Facts
- New episodes: On hiatus
- Network: Fox
- Starring: Gordon Ramsay
- Prize: Title of Executive Chef at The London Restaurant
- Petrozza appears on the fourth season
- Winner: Christina Machamer
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Quotes
"I just lived in an Italian family. We all love to eat, and we love to talk. We eat and talk all at the same time."South Carolina Herald: Winthrop Chef Impresses... (June 29, 2008)
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Louis Petrozza Questions
What rivers connect into the Mississippi river near St. Louis? 2 AnswersThe rivers that connect near St. Louis into the Mississippi would be The Illinois river,The Missouri river,Meramec river and the Kaskaskia river. http://upload.... read more
Recently I wanted to buy a Louis Vuitton handbag... 3 Answershttp://www.asiahandbag.com http://www.europehandbag.com http://www.good-handbag.com http://www.any-bag.com read more
What is the best market niche for my writing and consulting business in st. louis? 1 AnswerI've watched this go unanswered for too long. ;-) While I'm not in St. Louis, I have parlayed my writing into a consultancy business recently and I can offer a ... read more -