TROY N. THOMPSON
Jer-ne | Marina del Rey, CA
Troy Thompson’s road to culinary success began humbly at age
15, working in a small submarine sandwich shop. His first real culinary
experience was when he was given a chance to make dough and pastries
at a bakery that initially hired him as a dishwasher.
In the 1980’s, Thompson headed a private restaurant in Osaka,
Japan and opened up the Ritz Carlton in Seoul, Korea. The effect
of his Asian experience was profound, awakening Thompson’s
senses to thinking, seeing, and tasting. From Japan, Thompson came
away with important cooking techniques that are the foundation of
his cooking today.
Thompson then became executive chef at the renowned Fusebox restaurant
in Atlanta. From there, he moved with his family to Los Angeles
to assist the Ritz-Carlton with launching its new restaurant. With
the help of Thompson’s cooking and conceptualization, Jer-ne
is becoming an exceptional dining experience.
Thompson’s approach to fine dining is simple: he believes
that guests should have a good time while experiencing a genuine
gourmet meal. With bento boxes, tangines and various other international
cooking devices, Thompson executes his “inspirational”
New World cuisine.