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Chef Ken Oringer’s career began under Chef David Burke at River Cafe in New York City before moving to work as the Pastry Chef at Al Forno in Rhode Island and Jean-Georges Vongerichten’s Le Marquis de Lafayette in Boston.
After spending time in San Francisco as the Chef de Cuisine at Silks in the Mandarin Oriental Hotel, Oringer returned to Boston in 1997 to open Clio. Clio was named “Best Newcomer of the Year” by Gourmet and made John Mariani’s list of “America’s Best New Restaurants” in Esquire. Oringer earned a James Beard Award nomination for Best Chef Northeast four years in a row, ultimately being honored with Best Chef Northeast in 2001. Clio was also named one of Gourmet magazine’s “Top 50 Restaurants in America.”
In 2002, Oringer opened a sashimi bar, Uni, in the lounge of Clio, earning four stars from The Boston Herald and in 2008 was selected “Best Sushi Bar” by Boston Magazine. In 2005, Oringer opened Toro, a Barcelona-inspired tapas restaurant. In 2008, Oringer won against Iron Chef Cat Cora on the Food Network’s Iron Chef America.
In 2009, Oringer together with partner Chef Jamie Bissonnette opened Coppa, which was awarded 3 stars by The Boston Globe and honorable mention in John Mariani’s 2010 list of “Best New Restaurants” in Esquire. In 2010, Oringer garnered the Star Chefs Rising Stars Mentor Award. In 2013, he opened Toro in New York City to critical acclaim from The New York Times, New York Magazine and others.
Ken closed Clio in January 2016 and expanded Uni. In Spring 2016, Oringer opened Toro Bangkok, and will soon open Toro Dubai. Little Donkey debuted in Summer 2016 in Cambridge, MA. Ken is currently a Finalist for the James Beard Foundation Award for Outstanding Restaurateur.