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John Critchley: Toro's chef bullish on global tastes, techniques
Nation's Restaurant News (Magazine)
April 17, 2006
Culinary Currents:Under the Toque, Page: 26
Bret Thorn
Words: 1122
Chars: 4918
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PDF: NRN_4-17-06_p26
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Chef-restaurateur Ken Oringer's latest addition to the Boston dining scene is Toro, a tapas bar that has been warmly received by the city. Heading up Toro's kitchen is John Critchley, a 29-year-old who spent a number of years as a personal chef before boredom and a desire to return to the heat of a professional kitchen drove him into Oringer's camp, where he became sous chef first at the fine-dining restaurant Clio and then at Uni, the sushi bar attached to it.
A native of the southern Boston suburb of Scituate, Critchley got his start in the kitchens of the Red Lion Inn, which was owned by the father of a friend in the nearby community of Cohasset. He was hired as a dishwasher around hi ...
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