Growing up in Sydney’s inner western suburbs, Vincenzo Currenti (aka Cenz) was introduced to the hospitality and culinary world from a young age. In 1964, Vincenzo’s Sicilian father, mentor and inspiration, Lorenzo ‘Don’ Currenti opened an Italian restaurant, where, in the back room; with his grandmother, Vincenzo’s passion for good food was born. He would work in the restaurant, serving tables from the young age of 10. Vincenzo moved on to study and work in hospitality.

The year 2005 saw a lot of change, Vincenzo’s father sadly passed away from cancer and Vincenzo was left to look after the family business with the help of his Beautiful Calabrese Mother Antonia. After a brief renovation and rebrand to ‘Don Lorenzo’, Vincenzo ran the restaurant and this is where he kindled his love for desserts and in particular, semifreddo.

After a while, Vincenzo sold the business to focus on his passion of making great desserts and started Cenz Desserts in 2022. He combines fun, skill and the most amazing flavours into an extraordinary, sweet experience.

“All the hard work, consistency, experience, and commitment given till now, I am thrilled, excited & happy to have let you in on my journey. Now the Beginning of ‘Cenz Desserts’ is my next exciting chapter.” - Vincenzo