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    Whether snacking on almonds and olives while sipping an aperitivo of dry sherry or dining on multiple courses of Ken Oringer's inspired Spanish-style fare, Toro is the premier destination for modern tapas in Boston. TEAM \\ FRIENDS \\ SUSTAINABILITY  Ken Oringer, Chef/Owner As one of Boston's most notable chefs and restaurateurs and a growing name in the realm of talented chefs internationally, chef Ken Oringer has lived up to his title of "Most Likely To Succeed," awarded to him when he graduated from the Culinary Institute of America in 1989. Oringer's career began under Chef David Burke at River Café in New York City before moving to New England to work as the Pastry Chef at Al Forno in Providence, Rhode Island and Jean Georges Vongerichten's Le Marquis de Lafayette in Boston. After spending time as the Chef de Cuisine at acclaimed San Francisco dining destination Silks in the Mandarin Oriental Hotel, Oringer returned to Boston in 1997 to open Clio. Clio was named "Best Newcomer of the Year" by Gourmet magazine and made John Mariani's respected list of "America's Best New Restaurants" in Esquire. The early success of Clio earned Oringer a James Beard Award nomination for Best Chef Northeast four years in a row, ultimately being honored with Best Chef Northeast in 2001. That same year Clio was named one of Gourmet magazine's "Top 50 Restaurants in America." In 2002, Oringer opened Uni in the lounge of Clio; a sashimi bar offering the freshest seafood from Tokyo's Tskuji market as well as local fisherman and purveyors paired with a menu of unique sake cocktails. Uni earned four stars from The Boston Herald and in 2008 was selected as "Best Sushi Bar" in Boston Magazines "Best of Boston" issue. In 2005, Oringer opened Toro in Boston's South End, a Barcelona-inspired tapas restaurant influenced from his travels throughout the regions, markets and culinary scene in Spain. In 2007, Oringer opened the now popular Mexican restaurant La Verdad adjacent to Fenway Park, and is the consulting chef for KO Prime steakhouse in Kimpton's Hotel Nine Zero in Beacon Hill. Throughout his growing career, Oringer has had the opportunity and honor to participate in international cooking summits and events such as the International Summit of Gastronomy and the World Gourmet Festival, cooking alongside world-renowned chefs from Charlie Trotter and Thomas Kellar to Ferran Adria, solidifying his reputation as a well-respected culinary force. In April 2008, Oringer stepped into Kitchen Stadium on the Food Network’s Iron Chef America where he faced Iron Chef Cat Cora in a coffee battle, ultimately winning by four points. In November 2009, Oringer together with partner Chef Jamie Bissonette opened the highly anticipated Coppa, an Italian-style enoteca featuring Italian wines, an experimental cocktail list, and an inventive menu showcasing Oringer's fearlessness with ingredients and his drive to constantly take risks. Coppa was awarded 3 stars by The Boston Globe and has earned both local and national attention since its debut honorable mention in John Mariani's 2010 list of "Best New Restaurants" in Esquire magazine. In 2010, Oringer garnered the Star Chefs Rising Stars Mentor Award for his dedication to teaching and inspiring the next generation of chefs. When he is not working, Oringer spends his time at home with his wife Celine, daughter Verveine, and son Luca.  Jamie Bissonnette, Chef Even as a child, Bissonnette was drawn to the kitchen eschewing cartoons for cooking shows on the Discovery Channel. With this early start, he earned his Culinary Arts degree from The Art Institute of Fort Lauderdale by the young age of 19 and spent his early 20s eating and cooking his way through Paris, San Francisco, New York and Phoenix. These early experiences fed his culinary drive, teaching him expression through his daily-changing menus. After cooking in Europe and across the United States, Bissonnette settled in Boston and began working in some of the city’s most notable kitchens. Following stints at a few highly regarded restaurants, Bissonnette opened Eastern Standard as executive chef in 2005. Two years later, he was recruited for the steakhouse KO Prime, winning praise for his modern take on this classic fare. That year in 2007, The Improper Bostonian named him "Rising Star Chef" and KO Prime "Best New Restaurant." Shortly after in the fall of 2008, Bissonnette joined Ken Oringer as executive chef and partner of the acclaimed tapas restaurant Toro in Boston's South End and then together in late 2009 they opened the innovative Italian enoteca Coppa. StarChefs awarded Bissonnette Rising Star Chef that same year, and directly following Coppa was awarded 3 Stars in a rave review from the Boston Globe and honorable mention in Esquire’s Best New Restaurants annual list. Bissonnette is a local champion of nose-to-tail cuisine and is well-known locally and nationally for his exceptional charcuterie and passionate dedication to supporting local, sustainable purveyors. He was spokesperson for the Wisconsin Cheese Board in 2008, has been featured in The Boston Globe, Wall Street Journal, Bon Appetit, and Edible Boston, among many others and in 2011 was awarded the prestigious honor of Food & Wine magazine's first ever People Choice Best New Chef. As chef and owner of Coppa and Toro in Boston, Bissonnette continues to helm the kitchens of both award-winning restaurants, and can be found at either (and often both) nightly overseeing his menus of innovative small plates and nose to tail cooking. Photo copyright 2009 starchefs.com.  Mike Smith, Sous Chef Mike Smith grew up in Southern Maine, surrounded by the coastal region's famous food culture as cultivated by a family of enthusiastic cooks. At the age of three Smith developed a taste for strong-flavored foods that even many adults eschew, like smoked salmon and guacamole. Upon graduating high school he cemented his commitment to flavor by enrolling at the Culinary Institute of America. Smith's CIA externship took him to Tra Vigne in Napa Valley, where he found new respect for fresh local ingredients and farmers in the California bounty. The experience inspired him to seek similar food philosophies in all future pursuits. After completing both Associate's and Bachelor's degree programs at the CIA, Smith went to work at the acclaimed Hugo's Restaurant in Portland, Maine. After nearly three years at Hugo's, Smith took a position at the critically acclaimed specialty store, The Cheese Iron, in Scarborough, ME. In March 2008 Smith moved to Boston to work at Toro, and was promoted to Sous Chef just four months later. Smith's culinary philosophy is both nostalgic and creative, and he approaches his job with enthusiasm, integrity, and purpose. When he’s not cooking, Smith enjoys craft beers, motorcycling, music, snowboarding, and adding tomes to his cookbook collection. Management Jen Fields, General Manager Courtney Bissonnette, Bar Manager
Toro is a "green" restaurant Whether crafting new menu items or designing new business cards, Toro considers our impact on the environment at every stage of our business. We also know that the best ingredients are the freshest and we strive to support Northeast farmers that grow produce and raise animals ethically and humanely. Here are some of the ways that we conserve resources and support sustainable agriculture in our day-to-day operations: Reducing Waste and Conserving Resources:
Supporting the Local Economy and Sustainable Agriculture:
To learn more about Toro Going Green, please contact our sustainability coordinator, John Stoddard (johnleestoddard@gmail.com) Sustainability partners:
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