Chef James Toland’s cooking career began shortly after leaving a prestigious New York arts conservatory where he had been studying acting. “I was just trying to make a living in New York City, when a roommate of mine suggested I come work with him at a midtown Italian restaurant as a cook. I loved food so I thought I could pull it off,” says Toland.
After a few months of swinging pans and making pizza dough Toland headed back to his birth place, Mallorca, Spain, where he started his apprenticeship with the first of many French mentors. “I was the kitchen whipping boy … it was tough but I just kept showing up -- advise I give to all my young cooks who now apprentice with me,” smirks Toland. With a letter of reference from some of the world’s top chefs, Chef Toland embarked on an exciting career in some of America’s premiere restaurants and hotels including The White Barn Inn Relais Châteaux, La Bohème, Lovell’s of Lake Forest and The Orrington Hotel in Chicago.
His reputation as an innovative American cook with strong French and Mediterranean techniques caught the eye of the Rolling Stones, so they hired him as their personal chef for the Voodoo Lounge tour. James has opened more than twelve restaurants including Chicago’s Nara, Fuse, and Lovell’s.
Chef Toland depends heavily on local growers and farms for his ever changing menus, demanding only the freshest ingredients for his innovative French American cuisine. “It’s really simple. Find the best version of that ingredient and celebrate its beauty and energy with integrity. You will never go wrong if you do,” beams Toland.
Email Chef Toland at James.Toland@HotelFauchere.com
