Chef Tory Stewart, the son of military parents, was born in San Diego, California and lived extensively throughout the United States before finally settling in Florida. At a young age, Tory started experimenting in the kitchen, preparing wonderful meals for his family and friends developing his love for cooking.
Tory began his career working at several restaurants before attending culinary school and earning his culinary degree at the famed French Culinary Institute in New York City. Chef Tory interned under Chef Dave Pasternack at Chef Mario Batali’s restaurant Esca and under Chef Bill Pete at Cafe De Artiste, in New York City.
Upon graduating from the French Culinary Institute, Chef Tory Stewart came to New Orleans to experience the wonderful cuisine and culture that this great Southern French city has to offer. Once in New Orleans, he began working as a Sous Chef at Begue’s Restaurant at the Royal Sonesta Hotel.
Tory moved back to Florida following Hurricane Katrina where he became the Sous Chef at H20 Restaurant at the Hilton Garden Inn in Pensacola. After spending almost a year in Florida, Chef Tory longed to return to New Orleans.
With passion for New Orleans Tory, his wife and two daughters returned to the Crescent City where Tory began working for acclaimed Chef Gunter Preuss at Broussard’s Restaurant in the French Quarter. Chef Tory is currently Chef de Cuisine at Broussard’s. Chef Tory Stewart has since performed at many food demonstrations throughout New Orleans including the New Orleans Wine and Food Experience, the La Petit Theatre and most recently at the NOAA Fish Fry in Washington D.C. He has also been feature in New Orleans Weddings Magazine and Big Easy Magazine. To visit Broussard’s on line click here.