Michael Torres

Pastry work at Alize (2004–2005) put Michael Torres on a discipline-first footing early: fine control, repeatable execution, and the habit of reading detail before it becomes a problem. That base carried into Historic Sunset Station, where he worked as Assistant Banquet Chef (2005–2008) in a service format built on timing, volume, and consistency. In banquet cooking, the craft is as much about coordination as it is about flavor, and that repetition tends to sharpen a chef’s standards fast. Broader operational responsibility came next at Gate Gourmet, where Torres served as Executive Chef and Quality Assurance Manager (2008–2012). The pairing of those titles points to a kitchen mind that had to manage both production and process: the work on the line and the controls behind it. He then moved into Vice President, Culinary Operations at Fixt Health and Wellness LLC (2012–2013), before joining LSG Group as Executive Chef (2013–2016), continuing to work at the level where leadership, systems, and service all have to hold together. By the time he reached Therapy as Executive Sous Chef (2016–2020), Torres had already moved through multiple kitchen models, each one adding another layer to his range. Executive sous work keeps a chef close to the day-to-day mechanics of service: supporting the brigade, maintaining standards, and translating direction into plates leaving the pass. In 2020, he added Quality Assurance Technician at Get Fresh Produce (2020), then worked as Sous Chef at Cafe Americano (2020–2021), staying in the operating rhythm of service while keeping his technical scope broad. Since 2021, Torres has held the position of Executive Sous Chef at Nusret Steakhouse (2021–present). The throughline in that progression is not a single style, but a working command of different kitchen formats, pastry, banquet, quality assurance, and leadership roles, built by repetition, oversight, and time on the line.