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Renato's Restaurant and Catering is a family-run restaurant and full service catering business established in 1984. Renato Longordo, owner of Renato's Italian Restaurant and Catering, was born in Scilla, a small Italian town across from Sicily at the Strait of Messina. Renato was born into a family of bakers and has come to know and appreciate the Authentic Italian Cuisine from childhood on. After he came to the United States, he established his first restaurant in 1964 and has been in the restaurant business ever since. In 1984 he opened his current location, Renato's, in the heart of Orange County. In 1998, he joined forces with his long time friend and executive chef, Donato Di Florio. Renato's nephews Carmelo and Nino own two restaurants,

Ristorante la Feluca and Ristorante ai Due Vescovi close to St. Mark's Square in Venice, Italy. Renato, Donato, family and staff invite your to savor the fruits of their long time experience.

Come visit our family and be our guest!

Renato, Donato, family and staff invite your to savor the fruits of their long time experience.

Come visit our family and be our guest!


Our Business Philosophy

Our mission is to provide our clients with outstanding cuisine prepared only with the freshest, highquality ingredients. We strive to give our clients the special attention they deserve and provide them with very personal and professional service at a price that is affordable and tailored to their budget and style of event.

Chef Donato DiFlorio

Donato di Florio, executive Chef of Renato's Catering, was born in the Italian town of Atessa, Abruzze. Growing up in an Italian family where good food is the center of life, inspired him to become a chef. At age 15, he joined the renowned Scuola Alberghiera at Roccara o, Italy working under Stanziano Pace, famous Italian hotelier and head of the Culinary Insitute. Donato quickly learned his trade. He went through all levels of training from prep cook to souschef and finally, executive chef. His training encompassed all areas of food preparation from appetizers to main dishes, sauces and desserts. Donato worked at numerous fine hotels in Northern Italy and along the Adriatic Riviera, as well as at his teacher Stanziano Pace's own Hotel, Hotel Piemonte in Roccaraso. Stanziano Pace recognized Donato's special talent and selected him to oversee kitchen operations at his newest hotel, Albergo Le Cupolette in Naples. While working there and upon recommendation by Stanziano Pace, he was hired as head chef at Gaitano's Restaurant in Huntington Beach, CA.. He also worked as head chef for Vetucci's Restaurant in Bakersfield and Emilia's in Santa Ana. As a long time friend of Renato's

he joined us as executive chef in 1998. With over 35 years of experience, Chef Donato is still looking for more challenges. He often travels to Europe in search of new menu creations and has developed a wide repertoire of not only Italian but also many International signature dishes. Chef Donato will be happy to share some of his expertise with you should you desire a personal chef for your special event. He can also assist you with the planning of your menu and provide you with some complimentary sampling of our dishes.