ENTREPRENEUR

Cooking has been my life's passion. My first experience in the restaurant industry began at age 14. Growing up in rural Missouri there weren't many job opportunities so after graduating high school, I moved to Miami to attend culinary art school, where I graduated from Le Cordon Bleu in 2007. Following culinary school I quickly began jet setting around the world to practice different styles of cuisine and sharpen my knowledge in multicultural culinary artistry.

Throughout my journey as a chef, I have been blessed with many opportunities to live and work in LA, Las Vegas, New Orleans, Florida, Yellowstone, Death Valley, Peru, Chile, France and the Virgin Islands. In my travels I have had the utmost honor to work alongside celebrity chefs Emeril Lagasse and Thomas Keller. After developing extensive knowledge in several different styles of cuisine including Italian, Peruvian and French Cajun Creole, I am excited to continue my journey as a private chef and in yachting.

I revolve my menus around locally sourced produce and seafood caught fresh from each port around the world. You will find me cooking all around the world in yachting, private estates and always bringing my passion to every plate.

With a contagious smile and boundless enthusiasm, Chef Tory brings over two decades of culinary expertise to every venture. Prior to this role, Tory played a pivotal role in developing food concepts and collaborated with the restaurant group 88 Napkins to launch culinary destinations across Florida and the USA. A veteran of Four Seasons Hotels and Resorts for 24 years, Tory showcased his culinary prowess in diverse locations such as Dublin, Nevis, Santa Barbara, and Vancouver. Notably, he contributed to the repositioning and renovation of the Four Seasons Palm Beach's food and beverage offerings in 2018. Beyond his culinary achievements, Tory actively supports chef-driven charities like "No Kid Hungry" and "Pie It Forward," solidifying his presence in the local chef community. For Tory, food is an art form engaging all senses, blending top-notch technique with thoughtful, intriguing flavor combinations. His culinary philosophy revolves around creating memorable dining experiences, often drawing from a vast library of flavors, combinations, techniques, and plating concepts. “I love to create dishes by mixing different cultural pinpoints of flavor and style. A chef’s mind is a giant library of flavors, combinations, techniques, and plating concepts. Whenever I build a dish, it’s like flipping through a massive directory and finding the nuances that may connect one item to another and then synergizing it all into what you are creating at the moment.” Tory attributes his success to a creative, talented, and experienced team, fostering a kitchen culture that encourages ideas, open communication, and positive attitudes.