Chris Torla attended the prestigious Culinary Institute of America in Hyde Park, NY. A scholarship brought him to the School for American Chefs at Beringer Vineyards in Napa Valley. He began his career in New Hampshire with a stop in Atlantic City, New Jersey. Later, he returned to the San Francisco Bay area to further refine his culinary skills at some of Northern California’s premiere restaurants, including Mustard’s and Fog City Diner.
