Chef de Cuisine
Email: firstname.lastname@example.orgTroy started his career at the ripe young age of 12, as a dishwasher at a country club in his home town, Ridgway, Pennsylvania. After a few years working his way up the ladder in the kitchen he was promoted to Chef’s Assistant. Troy attended Penn State University studying Business and Accounting, and then decided to go back to his roots with what gave him ambition and drive - working in the Kitchen. He enrolled in the Culinary Arts Program at Indiana University of Pennsylvania, and in 2000 completed a 500 hour externship at The Boca Raton Resort & Club. He continued there for 10 years as he underwent the majority of his training with the resorts’ award winning chefs, with emphasis on Classical French Cuisine and Local Florida Cuisine. Escalating up the ranks, he held various positions throughout the property. In 2010, he moved on to pursue a position in Miami Lakes as the Shula Hotel Executive Chef, and in 2012, he accepted a position at the Mardi Gras Casino in Hollywood, Florida as the Casino Executive Chef, where he was head of 7 Food & Beverage outlets. After 4 years successfully running the Casino’s food & beverage operations, he returned to Boca Raton Resort & Club as the Beach Club Executive Chef, becoming the only Chef to have managed a kitchen at all 3 properties of the resort. Troy joined the Addison Reserve team at the end of 2018.