Executive Chef Lance Toro began his career 17 years ago in Niles, Ohio as a chef apprentice. He moved to Los Angeles in 1985 to continue his education at U.C.L.A's Culinary Arts program.

Over the next 8 years Chef Toro had the opportunity to work his way from line cook to Executive Chef in some of the finest establishments in Los Angeles such as The Beverly Hills Hotel, The Jonathan Club, Le Café Bistro and Jazz Club, Caribou at the Sportsman's Lodge and Muddy Moose Bar and Grill.

In 1994 Chef Toro joined the Los Angeles Culinary Institute as a Chef Instructor. He taught courses in American Regional and International cuisine, knife skills, catering, butchery and certification courses in nutrition and sanitation.

Chef Toro left L.A.C.I. in 1997 to take a position for a Los Angeles based businessman as his personal and corporate chef. Some of the areas Chef Toro specializes in are Low Fat, Non Fat and vegetarian cooking, International and American Regional cuisine and Artisan Breads.

Chef Toro currently resides in Los Angeles with his wife, two children and their dog Kosmo.