Interview with Chef Troy N. Thompson of Jer-ne at the Ritz-Carlton - Marina del Rey, CA

Antoinette Bruno: Why did you start cooking?
Troy Thompson: My first job was as a dishwasher, and then prep-cook. From there I made my way up. When I was 18, I moved into a hotel and realized that I could change what I did each day, which I found exciting.

AB: Who are your mentors? What chefs do you respect amongst your peers?
TT: Gunther Seeger, the "intellectual" chef. He instilled his philosophy in me along with his attitude and his drive. I respect Lee Hefner and Matt Lyman.

AB: Tell me about an exciting culinary adventure.
TT: Alaska. There are mountains, oceans, fields, streams and it is untouched. This is where the best food comes from.

AB: Where do you see yourself five years from now?
TT: I’d love to be in restaurants and always having an affect on cuisine.
In ten years, I’d like to be in Japan in an “onsam,” a spa-type restaurant surrounded by a mountain setting.

AB: What are your favorite ingredients?
TT: All different types of mushrooms.

AB: What is your favorite kitchen tool?
TT: A Japanese knife. I have a Japanese knife collection from Kyoto. I also couldn’t live without chopsticks.

AB: What is your favorite interview question to ask during an interview for a potential line cook?
TT: Why did you come here? Why did you pick me? You should always be open and respond with “Yes sir, and no sir”. You can always learn something everyday, including the chef.

AB: What is your favorite dish to make when you are not working?
TT: I usually grill something simple. I also like to make Chinese tofu dishes.