Little Donkey (Cambridge, MA), Toro (Boston, MA), Coppa (Boston, MA) and Uni (Boston, MA)
As one of Boston's most notable chefs and restaurateurs, Chef Ken Oringer's interest in restaurants began as a child in New Jersey. After pursuing an undergraduate degree at Bryant University in Rhode Island, Ken returned to his food roots, working under Chef David Burke at River Café in New York City before moving back to New England to work as the Pastry Chef at Al Forno in Providence, Rhode Island and Jean Georges Vongerichten's Le Marquis de Lafayette in Boston. Ken moved to San Francisco in 1992 to become Chef de Cuisine at acclaimed dining destination Silks in the Mandarin Oriental Hotel. In 1997, Ken returned to Boston to open Clio, an elegant restaurant within The Eliot Hotel serving a contemporary French-American menu that marries schooled technique with an artful, Asian-inspired approach. The early success of Clio earned Ken a James Beard Award nomination for Best Chef Northeast four years in a row, ultimately being honored with Best Chef Northeast in 2001 In 2002, Ken opened Uni in the lounge of Clio; an inventive sashimi bar offering the freshest seafood from Tokyo's Tskuji market as well as local fisherman. That same year, Ken opened Toro in Boston's South End, a Barcelona-inspired tapas restaurant influenced from his travels throughout Spain. In November 2009, Ken partnered with Chef Jamie Bissonette of Toro to open Coppa, an Italian-style enoteca featuring Italian wines, an experimental cocktail list, and an inventive menu showcasing Ken's fearlessness with ingredients and his drive to constantly take risks. Ken has since branched outside of Boston with Earth at Hidden Pond in Kennebunkport, Maine (2011) and a second location of Toro in New York City (2013), both garnering critical acclaim. Following the final service at Clio, Ken reopened UNI in early 2016. Transforming from an intimate, subterranean sashimi bar to an expansive restaurant serving inventive Japanese cuisine using the freshest seafood from Tokyo's famed Tsukiji market, local New England catches and far-flung flavors inspired by global street food. When he is not working in one of his restaurants or teaching and inspiring the next generation of chefs, Ken spends his time at home with his wife Celine, daughter Verveine and son Luca. Toro Bangkok and Little Donkey Cambridge are now up and running along with his latest venture Toro Dubai!
Awards and Accolades:
- James Beard Award for "Best New Chef Northeast" 2001
Thursday, March 7
Five masters of Spanish cuisine will bring the country's culinary riches to life for a delicious and lively night.
Friday, March 9
A meat lover's paradise! Indulge in mouth-watering dishes packed with flavors leaving you asking for more.