Chef de Cuisine Troy Walker was born and raised on his grandfather’s 500 acre dairy farm in Western New York. At an early age he was exposed to his grandmother’s cooking and garden fresh ingredients. One of Troy’s childhood summertime activities was sitting on a picnic bench cleaning snap peas and shelling fresh corn.

After graduating from the Culinary Institute of America, he headed towards Napa California to work at the Wine Spectator Restaurant where he clipped fresh herbs and worked with ingredients procured from local foragers. Troy moved on and worked as a Sous Chef at Pairs Restaurant which focused on pairing Napa cuisine with California wines. Eventually he relocated to Sonoma County where he accepted a position as Executive Chef at Piatti Restaurant. Troy became versed in a Mediterranean Style menu and utilized a lot of wood burning cooking techniques.

After a long stint in California, Troy moved back to Western New York and opened a succession of restaurants for Food Is Good Inc. He then moved onto our nation’s capital. In D.C. he became the Executive Chef for the Beacon Hotel developing relationships with farmers and fisherman from Chesapeake Bay. Troy’s final stop has led him to The Ranch at Las Colinas where he uses his grandmother’s cooking sensibilities and his experience with fresh ingredients to produce an honest farm to table dining experience.