Animalón | Valle de Guadalupe, MX
A Los Angeles native, Oscar Torres began his culinary career early- joining the family business, Mexican restaurant “Mariscos El Chino”, as a child. His formal culinary education also started young, as he committed to his high school’s culinary program. Here he was able to enter into culinary competitions, allowing him to showcase his natural talent. While in this program he was awarded a half tuition scholarship to attend the renowned The Restaurant School at Walnut Hill College in Philadelphia, PA. His merits provided him the opportunity to attend a gastronomic tour of the French Champagne Region and Burgundy Region, as well as Rhone, Alsace, and Paris
While attending culinary school, he had the privilege of working under famed Chef Jose Garces at Philadelphia top Spanish restaurant Amada. This experience strongly impacted the foundation of his craft, as it introduced him to a proper system of kitchen production, as well as preparation and product management.
After completing his college education, he returned to his hometown Los Angeles, to join Michelin star restaurant “Ortolan”, where he worked under French Chef Christophe Eme’s leadership. Soon after he embarked on his new venture as he collaborated with Chef John Sedlar in the opening of Latin Restaurant “Playa”, serving 2 years as kitchen Tournant. Thereafter, he transitioned to obtain a Executive Sous Chef position at Michelin Starred Restaurant “Patina”, located in the Walt Disney concert hall. There, Oscar acquired a Classic French-California Cuisine technique under French Chef Tony Esnault.
Due to his progress, Oscar acquired a one month stagier position, at 3 star Michelin Restaurant Daniel in New York City. After three years of loyalty and dedication to Patina, he moved on to land an Executive Sous Chef position under Los Angeles acclaimed Chef Octavio Becerra (of Palate Food + Wine). Chef Oscar helped design a diverse menu featuring local and seasonal ingredients at Acabar, implementing a true philosophy of “farm to table” experience. The globally influenced cuisine featured plates inspired by the Mediterranean, ‘Franco-Afrique,’ India and Southeast Asia constantly changing and evolving to showcase the abundance of produce sourced from nearby farmers and markets.