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Chef
Chef Toles already has amassed more than 18 years of food service production experience and distinguished himself by being the youngest person certified as an Executive Chef at age 24. He became the youngest member of the United States International Culinary Olympics team at age 25, and was elected Chef of the Year for Southern California by his peers in 1995.
Prior to the formation of Savoury's Inc., Chef Toles gained positions of increasing responsibility. By age 21, he became Executive Chef for Red Lion Inns. He carried his expertise across Southern California when he became Executive Chef of the Queen Mary, and then of The Hollywood Park Racetrack and Casino. Chef Toles founded Savoury's in 1994 and along side his talented team, handles all aspects of operations from menu development, food purchasing and production, to personnel and cost management. His passion for excellence, creative energy, and tireless work ethics drives Savoury's total team performance.
Chef Toles opened his first restaurant September, 2001 in Laguna Beach. Please go to restaurant link for more details.
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