![]() ![]() He draws inspiration from his late grandmother’s recipes and experiences traveling as a child in a military family and his own excursions. Today, Chef Troy loves what he does each and every day – not just the cooking but the challenges he overcomes as a problem-solver. I’m curious about everything: Where does the food come from? How do they grow it? How do they raise the cattle? How do they butcher the meat? I find that very intriguing, and in the future, I’d love to be able to go to different places and just explore. ![]() I would love to be able to travel to different places, different regions, different countries and just learn the culture. But the top has got to be Gordon Ramsay because obviously, he’s English and I’m English, but he’s just got everything happening from kitchen knives to Master Chef to a show on National Geographic traveling the world and just exploring the foods. Because those were some of the best times of my life. Ever since then, every Christmas, every Thanksgiving, I try to recreate that meal, that pot roast or that brisket or whatever it may be to take me back to those moments and that meal. I haven’t had a meal yet that could top that moment. My grandmother, who’s just recently passed, did all the cooking: beef stew, all the braised meats, potatoes, roasted vegetables, in the old-school way. The most memorable meal I’ve ever enjoyed is at a family dinner in England with cousins, grandparents, aunts, uncles, twenty or thirty people all gathered together. What is the most memorable meal you’ve ever enjoyed? They are why I hit that grind every day, they’re the reason I want to be successful. I’m inspired by my beautiful wife and two daughters. I’m a problem solver by nature and that’s what makes me a better chef, outside of the cooking aspect.Ĭan you describe your food style in five words? It doesn’t matter what the problem is, people always come to the chef. I have a million obstacles to overcome in a day. I’m the first person anybody asks to get something done. It’s been a gift to be able to taste the food of those cultures firsthand.Ĭhef Troy: I enjoy being a chef because I like to be challenged. In Germany I learned how to make homemade spaetzle, I learned how to make a proper Beef Wellington from my grandmother in England, and how to make pasta in Italy. We caught Chef Troy on a rare quiet moment to learn more about his career path and what inspires him:Ĭhef Troy: I picked up a lot of things while traveling and living in Europe. Together with Birch & Vine Executive Chef Lee, he helped oversee everything being built, from the kitchen to the menu to the shelves on the walls. This experience presented him with the memorable opportunity to open a new restaurant in the new St. Photo by 83degrees MediaĮventually, Chef Troy became Sous Chef for two and a half years at Birch & Vine, Teak’s sister property. Chef Troy soon became a line cook, learned the ins and outs of each station and began to develop an expertise in his craft. Surprisingly, he has no formal culinary training from a school or institution, but rather started working as a prep cook for a chef who eventually became his mentor. Although he explored different career paths, he always found himself gravitating towards cooking. Although he loved the craft, he was not always in a culinary role. Chef Troy learned to appreciate the culinary arts from his mother. His path to becoming Teak’s Sous Chef is not conventional, but it IS very inspiring. Today we’d like to introduce you to Chef Troy, the Executive Sous Chef here at Teak. Meet Chef Troy, Executive Sous Chef at Teak ![]()
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