![]() Latorre is also the host of “La Verdad De La Ley” a Spanish Language radio show that is broadcast in four states. He has received several awards including the Business Journal’s “40 under 40” top business persons, the Charlotte Center City Partners’ Vision Award, and the Excellent Award as the Outstanding Businessman of the Year. He has been featured in many publications and has been a frequent guest on live audio programs in English and Spanish, including Nation Public Radio. Latorre has written several articles in national and local publications. He is a member of the North Carolina and Florida Bar Associations, the North Carolina Advocates for Justice, the American Association for Justice, the Mecklenburg County Bar Association, the Mecklenburg County Trial Lawyers Association, and the American Immigration Lawyers Association. Latorre is licensed in the States of Florida and North Carolina. He has also successfully represented hundreds of immigrant clients in removal proceedings and obtained lawful permanent residence for many of his clients on the verge of being deported from the United States. Latorre has helped thousands of immigrants obtain their lawful permanent resident status and naturalization in the United States. As a result of this case, injured workers now receive the assistance of professional interpreters at their medical appointments. Prior to this case, insurance companies refused to provide interpreters for injured workers who did not speak English, thus depriving them of the ability to communicate with their doctors and obtaining proper medical treatment. Edwin Painting, where the Full Commission determined for the first time that an injured worker who could not speak English was entitled to a paid interpreter for all medical appointments. Latorre also successfully argued the case of Vicente Acosta v. This case made it possible for undocumented injured workers to receive workers’ compensation benefits in North Carolina. After five years of litigation, the North Carolina Supreme Court denied review of the Court of Appeals’ decision, forcing the insurance company to pay Mr. At the time, it was not clear in North Carolina whether an undocumented worker was entitled to workers’ compensation benefits. Belk Masonry, the North Carolina Court of Appeals upheld the Full Commission’s decision to award workers’ compensation benefits to an undocumented worker who presented false documentation to obtain his employment. Latorre is most proud of two seminal cases in North Carolina. He has successfully argued and represented clients before the North Carolina Industrial Commission, District and Superior Courts in North Carolina and South Carolina, the North Carolina Court of Appeals, and the North Carolina Supreme Court.Īmong the many cases he successfully argued, Mr. Latorre has successfully represented over 20,000 individuals throughout the Carolinas and Florida. Latorre has devoted his law practice to ensuring his clients receive every benefit available regardless of their economic situation. Latorre founded Latorre Law Firm and dedicated himself to representing injured individuals and immigrants with their litigation needs. companies establish business operations in over 20 foreign countries. He began his legal career as an international tax attorney in Miami, Florida, and helped U.S. Latorre earned his Juris Doctorate degree with honors from the Florida State College of Law in 1991 and a Masters in Tax Law from the University of Florida in 1992. The firm has offices throughout the North and South Carolina and Florida. The firm specializes in the aggressive representation of individuals in both state and federal courts in personal injury, workers’ compensation, criminal defense, and immigration matters. Transfer the stacks to the toasted bread and top with chipotle mayonnaise.Stefan Latorre is the founder and managing partner of Latorre Law Firm. Top each pile with 2 slices of provolone and place in the oven until melted. On a baking sheet, make four piles of chicken, caramelized onions and mushrooms. Slice the cooled chicken breasts as thinly as possible. Pulse the mayonnaise with the chipotle and sauce in a food processor until blended. When hot, add the mushrooms and 1/2 teaspoon each salt and pepper. ![]() In a separate saute pan, heat another 3 tablespoons olive oil. Cook, stirring often, until the onions are caramelized, 8 to 10 minutes. ![]() When hot, add the onions, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Meanwhile, heat 3 tablespoons olive oil in a saute pan over medium-high heat. Bake until the breasts reach an internal temperature of 160 degrees F on an instant-read thermometer, about 20 minutes. On a baking sheet, rub the chicken breasts with the vegetable oil and sprinkle with the basil, oregano, granulated garlic and 1/4 teaspoon each salt and pepper.
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