Ken Oringer Biography

As one of Bostons most notable chefs and restaurateurs and a growing name in the realm of talented chefs internationally chef Ken Oringer has lived up to his title of Most Likely To Succeed awarded to him when he graduated from the Culinary Institute of America in 1989. Oringers career began under Chef David Burke at River Caf in New York City before moving to New England to work as the Pastry Chef at Al Forno in Providence Rhode Island and Jean Georges Vongerichtens Le Marquis de Lafayette in Boston.
After spending time as the Chef de Cuisine at acclaimed San Francisco dining destination Silks in the Mandarin Oriental Hotel Oringer returned to Boston in 1997 to open Clio. Clio was named Best Newcomer of the Year by Gourmet magazine and made John Marianis respected list of Americas Best New Restaurants in Esquire. The early success of Clio earned Oringer a James Beard Award nomination for Best Chef Northeast four years in a row ultimately being honored with Best Chef Northeast in 2001. That same year Clio was named one of Gourmet magazines Top 50 Restaurants in America.
In 2002 Oringer opened Uni in the lounge of Clio; a sashimi bar offering the freshest seafood from Tokyos Tskuji market as well as local fisherman and purveyors paired with a menu of unique sake cocktails. Uni earned four stars from The Boston Herald and in 2008 was selected as Best Sushi Bar in Boston Magazines Best of Boston issue. In 2005 Oringer opened Toro in Bostons South End a Barcelona-inspired tapas restaurant influenced from his travels throughout the regions markets and culinary scene in Spain. In 2007 Oringer opened the now popular Mexican restaurant La Verdad adjacent to Fenway Park and is the consulting chef for KO Prime steakhouse in Kimptons Hotel Nine Zero in Beacon Hill.

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