Troy Thompson

Posted on 14. Jan, 2010 by admin in Chefs

TNT Global Inc
www.troynthompson.com

Troy N. 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 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 gourmet meal.”

This simple approach is evident in all of Thompson’s presentations. 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.

In late 2009 ,Troy accepted a position as Executive Chef yet to do another Hollywood Venue this time a Restaurant with the partnership being Thomas Schoos (the Design) and Masaharu Morimoto (the Food).This Concept is a First non-Sushi Concept for morimoto . We will be bringing “Old World and Life ” back into Hollywood. 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. Opened a 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 31 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 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.

Chef Troy’s proven record of creativity and sophistication, in his food and in himself are confident that these abilities together with his high energy level, strong work ethics, seasoned management skills and attention to details will allow him to make significant contributions to any establishment.

The following is a list of recipes by Troy Thompson:

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