Troy Thompson’s road to culinary success began humbly at age 15, working in a small submarine sandwich shop. His first real culinary experience was when he was given a chance to make dough and pastries at a bakery that initially hired him as a dishwasher.
In the 1980’s, Thompson headed a private restaurant in Osaka, Japan and opened up the Ritz Carlton in Seoul, Korea. The effect of his Asian experience was profound, awakening Thompson’s senses to thinking, seeing, and tasting. From Japan, Thompson came away with important cooking techniques that are the foundation of his cooking today.