Tuesday, September 16 2:00PM—3:10PMArtisan Olive Oils: Implementing a Profitable Olive Oil Tasting Menu and More Wine Tasting
BiographyA 31-year veteran of the restaurant industry and leading proponent of the Slow Food Movement, acclaimed chef Michael Tuohy has recently joined forces with the Joie de Vivre Hospitality Group to open Grange, an innovative farm-to-table restaurant that slated to make its debut in Sacremento’s new boutique Citizen Hotel this fall.
Having begun his career as a dishwasher at a neighborhood steakhouse in of San Francisco at age 15, Tuohy graduated from the Hotel & Restaurant School at City College of San Francisco 1982. In 1985, he joined acclaimed Bay Area chef and cookbook author Joyce Goldstein of Square One Restaurant to launch its sister restaurant, Caffe Quadro, an Italian-inspired caffe/enoteca. Goldstein’s passion for Italian food, as well as the cuisine and cultures of the Mediterranean – southern France, Spain, Greece, and North Africa – made a lasting impression on Tuohy and his culinary philosophy. In addition, Tuohy had the opportunity to work closely with Goldstein’s son, Master Sommelier Evan Goldstein, the architect of Square One’s award-winning wine program.
Armed with a passion for fresh, seasonal cooking, Tuohy moved to Atlanta in 1986 to launch Chefs’ Café, which quickly became known for its eclectic, inventive menu and was frequently tagged as groundbreaking by the local food media. As the proprietor of the only local restaurant at the time to change its menu frequently and prepare dishes using local and seasonal ingredients, Tuohy brought a California ethos and aesthetic to Atlanta dining, which has since become commonplace in the city. In the process, Tuohy was instrumental in launching the Georgia Grown Co-op, a consortium of local farmers who delivered certified organic produce and products to restaurants and markets around the city. In 1996, Tuohy closed Chefs’ Café and joined Tom Murphy at Murphy’s restaurant, now considered an Atlanta institution. In 2000, Tuohy struck out on his own again, becoming chef/owner of Woodfire Grill, which opened in 2002 and remains Atlanta’s leading restaurant for local, seasonal, and organic cuisine. Woodfire, as the name implies, specializes in cooking over wood, using only the freshest and best locally sourced ingredients and artisanal products from around the world.
Having spent 22 years revolutionizing the Atlanta restaurant scene, Tuohy has recently returned to northern California to embark on his latest venture. Grange will feature Tuohy’s signature style of using fresh, local ingredients from small farms as well as offer patrons a choice of more than 1,500 California wines displayed in a 24-foot-tall wine tower. Tuohy is a member of the Chefs’ Collaborative, the Georgia Restaurant Association, and an active board member of Georgia Organics.