Jonathan Torok

Jonathan Torok, PC II, is an accomplished culinary professional with extensive experience in various restaurant environments and leadership roles. Starting in 2005 as a line cook, Jonathan progressed to positions such as sous chef and executive sous chef at reputable establishments like Grizzly Peak Brewing Company and MGM Grand Detroit, where food cost reduction and menu innovation were key responsibilities. As a property executive chef at Columbus Hospitality Management, Jonathan oversaw significant event catering for a large convention center, emphasizing employee training and efficient operations. Currently serving as an executive chef at Delaware North, Jonathan develops seasonal menus and implements cost-control measures while adhering to high standards of food safety and quality. Educational background includes an Associate's degree in Culinary Arts from Pennsylvania Culinary Institute.