Chef Brad Toles Bio

Brad Toles

Savoury’s founder CEO and Executive Chef Brad Toles is a visionary of the culinary arts.  His expertise, attention to detail, and masterful artistry is a powerful combination that has earned him extensive accolades and prestigious honors throughout the culinary world.

He began his career as a line cook at the Red Lion Hotel and Resort in Bakersfield, California.  Under the mentorship of Executive Chef George Goodrich for four years, he worked his way to becoming one of the youngest American Culinary Federation Certified Executive Chefs in the United States.

Simultaneously, Chef Toles had begun competing in culinary competitions and winning honors by taking first place in the 1984 Junior Culinary Olympics in the “Cold Food Category.”  He went on to win ten medals in his first eleven shows, including “Best of Show” and three “Judges Awards.”  During this time Chef Toles was promoted as the youngest executive chef within the Red Lion organization and was transferred to Medford, Oregon.  He entered a culinary competition in Portland and met Master Chef Roland Henin, CMC.  Chef Toles began to apprentice under Chef Henin and was chosen to be an apprentice for the USA Western Regional Culinary Olympic Team in 1988.  Chef Toles learned many disciplines and lessons from Chef Henin and grew his skillset under the watchful eyes of Roland Henin, CMC; Raymond Hoffmeister, CMC; and Walter Leible, CMC.  Through this unique opportunity Chef Toles acquired the skills to audition for the USA Culinary Olympic Team and was chosen as a member of the Western Regional Team for the 1992 Olympics, where they won Gold and placed 5th in the world.  

Chef Toles joined forces in 1993 with Hollywood Park Racetrack and Casino, becoming executive chef for both properties.  There he helped to design their new state-of-the-art multi-cultural kitchen, coordinated a culinary staff of over 600 employees, fed tens of thousands of people, and was nominated as one of North America’s top-rated chefs by the Chef In American Awards Foundation for “Creative Menu Development.”

Chef Toles knew he wanted to give back to the culinary industry and work with young chefs just as Chef Henin had worked with him, so he founded the California Culinary Olympic Team in 1996 and took teams of young chefs to Germany to represent the State of California in 1996, 2000 and 2004.  Chef Toles called on his mentor many times, and Chef Henin made himself available to attend several practice sessions and help to critique the young team.  Team California proudly took home the Gold, placing 1st out of all of the U.S. Teams and 5th out of the 51 teams from around the world.   This portion of Chef Toles’ career would have never come to fruition had he not met Chef Henin back in 1988.

Chef Toles created an apprenticeship program at Hollywood Park, which offered kitchen staff the chance to obtain certification through the American Culinary Federation.  Chef Toles continued his efforts with the California Culinary Team but wanted to create an even larger program that allowed the food service industry to assist communities in the events of natural disasters, hence, launching the Team California Disaster Relief Division.  The goal of Team California Disaster Relief Division is to create an inspired educational environment that strives not only for culinary excellence but also to provide hunger relief assistance.

Team California Disaster Relief Division provided hunger relief assistance during the 1993 Laguna Beach fires, the 1994 Northridge earthquake, the L.A. Riots, and Hurricane Katrina, in addition to being a key partner with the Los Angeles Veterans’ Initiative.  Of Team California Disaster Relieve Division, Chef Toles has said, “This is my dream, Olympic Gold which assists in feeding the world”.

Chef Toles’ dreams did not stop there.  In 1996, he opened the doors to his catering and food service management company, Savoury’s Good Earth Cuisine.  Under its wholesale food processing division, Savoury’s impressive client list includes Disneyland, Universal Studios, Sheraton Hotels, Caesar’s Palace, Bellagio, Hyatt Hotels, Treasure Island, The Cheesecake Factory, and the Century Plaza Hotel. 

One of Savoury’s most successful and longest standing relationships has been with the Palm Springs Convention Center.  Savoury’s became the exclusive food service provider in 1998 and has maintained a positive working relationship for the past 20 years.  The goal of Savoury’s is to bring innovation, diversity and quality to every gathering, whether it’s an intimate business meeting or a large gala for thousands.  Savoury’s works directly with its clients to customize any menu item or theme, offering creative ideas to help plan events that leave lasting impressions.  Over this 20-year partnership, the convention center has held hundreds of prestigious events and conventions catered exclusively by Savoury’s, including the annual Palm Springs International Film Festival, the annual Desert Aids Project Gala, and conventions for companies and associations such as Reebok, Microsoft, and Aircraft Owners & Pilots Association.  Savoury’s has established itself as the premiere caterer in the Coachella Valley, catering offsite charitable galas for the Palm Springs Art Museum, the Palm Springs Air Museum, the AIDS Assistance Program, Mizell Senior Center, and the Agua Caliente Cultural Museum

Savoury’s has also joined forces with the efforts of Team California to provide hunger relief assistance to the Palm Springs community by providing food assistance to local charities such as Well In The Desert, Our Savior’s Community Program, Calvary Christ, Martha’s Village & Kitchen, the Desert Highland Community Center and many more.  Savoury’s is also the food service management leader for the City of Palms Springs N.I.M.S. division and will play a strategic role in the event of a local disaster.

While his greatest passion will always be food service, Chef Toles is also a car enthusiast.  In 2008, he decided to revisit a childhood dream of restoring his own muscle car, so he completely restored his 1970 Plymouth Barracuda.  He sold the car and the new owner had it featured as the November 2019 centerfold in Car Craft magazine.  His passion for Dodge Mopar cars became difficult to contain, and while working on his own projects he met potential customers that wanted him to restore their cars, hence, he created All American Classic Car Restoration.  Chef Toles entered his 1971 Supercharged Hemi Barracuda in the 2013 Las Vegas car show Mopars at The Strip, where it won “Best of Show at the Cannery” competition and “Ultimate Mopar,” which is the show’s winner-takes-all highest honor.  He was featured with the car on the cover of Mopar Action magazine, where he was referred to as “Lord of The Fries” and “Super Chef”.

Chef Toles considers himself lucky to be balancing companies which represent his two passions in life, Savoury’s and All American Classic Car Restoration.

 

 

­