Troy Jorge

    Troy Jorge



Born and raised in New Bedford, Massachusetts, Troy Jorge’s love for cooking began with a home economics class in junior high school. His passion for the culinary arts carried into adulthood, as Troy went on to attend culinary school, eagerly soaking up the fundamentals of cooking and embracing a true commitment to the profession.

After graduating from culinary school, Troy moved to Boston to assume a position at the Ritz Carlton, where he worked for two years. From there, he secured a place under Chef Ken Oringer at his legendary restaurant, Clio, in Boston’s Back Bay. Troy subsequently held various kitchen positions, including the post of Sous Chef at Ostra, and Chef de Cuisine at Mooo restaurant, both part of Boston’s Columbus Hospitality Group, led by celebrated chef/owner Jamie Mammano. After 5 years with CHG, Troy was ready to make a move.

After his years in Boston, Troy felt he had gained enough knowledge and experience to understand where he truly wanted to be. He left his Boston roots behind to chase his dream of working with Chef Curtis Duffy at three Michelin-starred, Grace. Troy spent two years working at Grace until its closure in 2017. At Grace, he took his culinary skills to the next level, continuing to climb the Michelin ladder every step of the way. He found himself obsessed. With all of it.

Soon after Grace’s closure, Troy accepted a position as Sous Chef at the two Michelin-starred Acadia. He continued to spend his days off cooking at home, teaching friends and former coworkers new techniques, and assisting with private dinners. These private dinners were held in private homes, on yachts, and with locales ranging from Kentucky to Singapore. This led to an opportunity with Fulton Market Hospitality to showcase the talents of Executive Chef Troy Jorge with the development of this current project.

Upon leaving Fulton Market Group, Troy took the position as Executive Chef of one Michelin-star, Temporis. Troy hopes to bring his signature sophisticated yet approachable style, driving vivid flavors and artfully created plates to Temporis’ guests.

            September 2020            

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