Troy N. Thompson
Chef Thompson started in food service at age 15, working in a small submarine sandwich shop. His first culinary experience was when he was given a chance to make dough and pastries at a bakery where he was initially hired to wash pots and pans. Chef Thompson was influenced by German, Japanese and American chefs, which includes renowned Michelin Chef Guenter Seeger, Jean-Louis Palladin, Kiyomi Mikuni and Master Chef Hiroshi Noguchi.
From each of these influences, Troy created his signature style of cooking, that he calls "inspirational cuisine". Inspirational cuisine is a "pure moment of cooking" where the ingredients on hand, blend in his mind into a finished dish. Chef Thompson's view of a fine dining restaurant is simple, it should "combine an atmosphere where individual guests have fun while still experiencing a true world class meal. All Chefs are in the entertainmet business , but Chefs cannot forget their craft. When they do, they forget were they come from and then they become medeocre.... we are not in that business "
This simple approach is evident in all of Thompson's presentations and style. Bento boxes, tagines, and various other vessels transform Thompson's “inspirational” style of cooking into "World Cuisine". Meals are displayed like showpieces on the table, with sights, smells, tastes and textures all combined to create one-of-the-kind dinners.
Prior to this position he was Executive Chef and creator of Jer-ne Restaurant + Bar and The Ritz-Carlton Marina del Rey for six years, Also opened a DB American Cusine Restaurant in The Venetian Hotel in Las Vegas and also held Executive chef positions at Remington restaurant in Osaka, Japan, as well as the renowned Fusebox in Atlanta, Georgia, which was named one of Esquire Magazines top restaurants in 1999.
Chef Troy has over 30 years of professional experience at progressive levels of responsibility within the hospitality industry with a well rounded range of experience that only be afforded to him by learning under great chefs in great cities and in great restaurants and hotels all over the world.
Troy's philosophies as a chef promotes a self-directed and goal-oriented individual with strong leadership and team qualities. He has a high affinity for in process learning, which enables him to rapidly shape, and elevate his cuisine. He also has a mature insight into the concerns of others as well as being highly disciplined with regard to pertinent details relating to company policies and considerations. His culinary team highlights both beginners right out of school ready to learn and also experienced cooks who have loyalty and are the true future chefs in the industry.