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Ken Oringer

Wed, 05/14/2008 - 16:25
Submitted by admin_rg
Ken Oringer
Clio Boston

Tuesday, September 16 2:00PM—3:10PM

Fine Dining Chefs who have Opened Successful Casual Restaurants Business Seminar


Boston-based Chef Ken Oringer has made a mark on the culinary world with his innovative cuisine inspired by extensive travels around the globe. The chef-turned-restaurateur began his Boston restaurant career with the hyper-creative Clio, and in the following decade has expanded his restaurant repertoire to include sushi, tapas, Mexican, and steak.

After studying restaurant management at Bryant College in Rhode Island, Oringer enrolled in the Culinary Institute of America, where he was voted “Most Likely to Succeed” by his fellow graduates in 1987. He began his culinary career working under Chef David Burke at New York’s River Café. Following a stint as pastry chef at Al Forno in Providence, Oringer moved to Boston, where he worked as chef de partie, and later sous chef, under Jean-Georges Vongerichten at Le Marquis de Lafayette before heading up the kitchen at Terra Trattoria in Greenwich, CT, which received 3 stars from The New York Times. Looking to expand his repertoire and learn more about American wines, Oringer journeyed to the West Coast, taking a post as chef de cuisine at Silks in San Francisco’s Mandarin Oriental Hotel.

Returning to Massachusetts, Oringer became chef and partner at Tosca in Hingham, where he won raves for his creativity and presentation. In 1997, he opened Clio in Boston, which was named “Best Newcomer of the Year” by Gourmet magazine and made John Mariani’s list of “America’s Best New Restaurants” in Esquire. From 1998 -2001, Oringer was nominated for the James Beard Foundation’s “Best Chef in the Northeast” Award.

In 2002, Oringer added a sashimi bar, Uni, with a focus on fresh seafood and a range of sake-based cocktails. In 2005, Oringer opened Toro, his Barcelona-inspired tapas restaurant in Boston’s South End, which was followed by the spring 2007 opening of La Verdad, an authentic Mexican concept near Fenway Park. In May of last year, the Oringer introduced KO Prime, a modern steakhouse in the chic Nine Zero Hotel, which Details Magazine named “one of the best new steakhouses in America.”


Oyster Escabeche
Chef Ken Oringer of Toro – Boston, MA
Adapted by

Yield: 50 Oysters

• 50 oysters
• 2 shallots, cut brunoise
• 2 cloves garlic, shaved on a Microplane
• 1 cup Champagne vinegar
• 1 cup grapeseed oil
• 1 cup Cava
• 2 ounces St-Germain elderflower liqueur
• 1 bunch elderflowers
• 1 tablespoon salt

To Assemble and Serve:
• Elderflowers
• Fleur de sel
• Lemon zest

Shuck and clean oysters (reserve shells) and combine with shallots and garlic. Combine Champagne vinegar, grapeseed oil, Cava, elderflower liqueur, elderflowers, and salt in a pot and bring to a boil. Strain hot liquid over the oysters. Chill.

To Assemble and Serve:
Serve oysters on the half-shell garnished with elderflowers, fleur de sel, and lemon zest.

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