Chef Ken Oringer has created three distinct culinary experiences
in Boston that each showcase his experimental and gastronomically
inventive cuisine and reflect his international travels and adventures.
Oringer’s menus reflect the persistence with which he sources
wild and exotic ingredients and then integrates them smoothly
in well thought out, beautiful dishes that are classically grounded
but thoroughly modern in delivery and style.
Oringer began his education at Bryant College in Rhode Island
where he earned a B.A in business management, and immediately
followed up with a degree from The Culinary Institute of America,
where he was voted “Most Likely to Succeed.” After
school, Oringer went on to work with David Burke at New York’s
River Café, who turned out to be a huge inspiration
and mentor for Oringer. From there, he took on the Pastry Chef
position at Al Forno. Oringer’s next stop was
Boston, where he was Chef de Partie but quickly promoted to
Sous-Chef at Le Marquis de Lafayette under Jean-Georges
Vongerichten, another important mentor in Oringer’s culinary
growth. From here, Oringer went on to open the tratorria Terra,
which received three stars from The New York Times.
In a quest to expand his culinary skills and learn more about
American wines, Oringer embarked on a westward journey to Silks
in San Francisco’s Mandarin Oriental Hotel, where he took
the post of Chef de Cuisine. At Silk’s, Oringer’s
style, flair and finesse with food began to attract attention.
When Oringer moved back East to Massachusetts, it was as Chef
and partner at Tosca in Hingham.
In 1997, Oringer opened Clio, which quickly received
a four star rating from the Boston Herald. In 2001 he was the
recipient of the James Beard ‘Best Chef in the Northeast
Award.’ In 2002, Oringer added the sashimi bar, Uni,
to Clio’s lounge, giving himself a new venue
for the love of Asian flavors acquired during his travels all
over Southeast Asia. In 2005, Oringer opened Toro,
a Barcelona-inspired tapas restaurant in Boston’s South
End drawing inspiration from his travels across Spain and time
spent in the local markets and restaurants. When the confetti
settles from Toro’s celebrated opening, Oringer
will take on another exciting project further afield, in Bangkok.