Ken Oringer



Ken Oringer has worked in some of the finest kitchens in the United States. But it all started when he graduated from the Culinary Institute of America, where he was voted “Most Likely to Succeed.” Following graduation, Oringer worked under chef David Burke at New York’s River Café before he was named pastry chef at Al Forno in Providence, R.I. His next stop was Boston, where he worked at Le Marquis de Lafayette under chef Jean-Georges Vongerichten. To enhance his culinary skills and proficiency with American wines, Oringer looked to the West and became chef de cuisine at Silks. In 1997, he returned to Boston to open Clio. In 2002, he added culinary vista of the Far East to his repertoire with the highly lauded sashimi bar Uni in Clio’s lounge. And in 2005, he debuted his Barcelona-inspired tapas restaurant, Toro, in Boston’s South End. In September 2013, he opened a second Toro location — this time in New York City.