Troy Thompson

Executive Chef

Troy Thompson began his culinary career at an early age, helping his grandparents can cherries at their Illinois farm before starting work in a sandwich shop at 15. By 18 he was a sous chef at Avalon restaurant at the former Stouffer Hamilton Hotel in Itasca, Illinois, where he learned from his Japanese executive chef trained in French cuisine. Chef Thompson, who later lived in Japan, also draws influence from other German, American and Japanese chefs to create his signature “inspirational cuisine.” Prior to joining The Beverly Hilton, Thompson spent six years as executive chef at The Ritz-Carlton, Marina del Rey, where he developed and opened Jer-ne Restaurant + Bar.