Ken Oringer

As one of Bostons most notable chefs and restaurateurs and a growing name in the realm of talented chefs internationally, chef Ken Oringer has lived up to his title of Most Likely To Succeed, awarded to him when he graduated from the Culinary Institute of America in 1989. Oringers career began under Chef David Burke at River Caf in New York City before moving to New England to work as the Pastry Chef at Al Forno in Providence, Rhode Island and Jean Georges Vongerichtens Le Marquis de Lafayette in Boston.

After spending time as the Chef de Cuisine at acclaimed San Francisco dining destination 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 magazine and made John Marianis respected list of Americas Best New Restaurants in Esquire. The early success of Clio earned Oringer a James Beard Award nomination for Best Chef Northeast four years in a row, ultimately being honored with Best Chef Northeast in 2001. That same year Clio was named one of Gourmet magazines Top 50 Restaurants in America.

In 2002, Oringer opened Uni in the lounge of Clio; a sashimi bar offering the freshest seafood from Tokyos Tskuji market as well as local fisherman and purveyors paired with a menu of unique sake cocktails. Uni earned four stars from The Boston Herald and in 2008 was selected as Best Sushi Bar in Boston Magazines Best of Boston issue. In 2005, Oringer opened Toro in Bostons South End, a Barcelona-inspired tapas restaurant influenced from his travels throughout the regions, markets and culinary scene in Spain. In 2007, Oringer opened the now popular Mexican restaurant La Verdad adjacent to Fenway Park, and is the consulting chef for KO Prime steakhouse in Kimptons Hotel Nine Zero in Beacon Hill.

Throughout his growing career, Oringer has had the opportunity and honor to participate in international cooking summits and events such as the International Summit of Gastronomy and the World Gourmet Festival, cooking alongside world-renowned chefs from Charlie Trotter and Thomas Kellar to Ferran Adria, solidifying his reputation as a well-respected culinary force. In April 2008, Oringer stepped into Kitchen Stadium on the Food Networks Iron Chef America where he faced Iron Chef Cat Cora in a coffee battle, ultimately winning by four points.

In November 2009, Oringer together with partner Chef Jamie Bissonette opened the highly anticipated Coppa, an Italian-style enoteca featuring Italian wines, an experimental cocktail list, and an inventive menu showcasing Oringers fearlessness with ingredients and his drive to constantly take risks. Coppa was awarded 3 stars by The Boston Globe and has earned both local and national attention since its debut honorable mention in John Marianis 2010 list of Best New Restaurants in Esquire magazine.

In 2010, Oringer garnered the Star Chefs Rising Stars Mentor Award for his dedication to teaching and inspiring the next generation of chefs. When he is not working, Oringer spends his time at home with his wife Celine and daughter Verveine.