Chris Torla attended the prestigious Culinary Institute of America in Hyde Park, NY. A scholarship brought him to the School for American Chefs at Beringer Vineyards in Napa Valley. He began his career in New Hampshire with a stop in Atlantic City, New Jersey. Later, he returned to the San Francisco Bay area to further refine his culinary skills at some of Northern California’s premiere restaurants, including Mustard’s and Fog City Diner.
In 1998, a nationwide search brought Chris to Connecticut where he joined Max Restaurant Group as the executive chef at Max Downtown. With Chef Torla at the helm, Max Downtown earned 3-stars from CT Magazine and a 26 rating from Zagat’s Restaurant Survey.
Those successes led to a partnership with Richard Rosenthal in the new Trumbull Kitchen in Hartford. In addition to the challenges of being an executive chef, he now has the added responsibilities of owning and managing a hip, new restaurant.
Chris is active in his community as well. He has made several appearances on local cooking shows and been showcased at charity cooking events. His recipes and menu ideas have also been featured in national trade publications.