Graves

Troy Graves

Last updated: May 13, 2013

Contact Information
More Details

Last updated: Nov 23 2010

Title(s)
Chef/Partner, Red Door
Summary

Graves began his career from an unlikely path: He served in the Gulf War. A son of the American Midwest, Iowan Chef Graves learned to take pride in doing a job with efficiency, exactness and, most importantly, pride. He has worked in Chicago restaurants for the better part of the last 15 years and continues to woo his diners with his refined, simple, yet powerful contemporary cuisine.

Specialties

Whole animal, Canning/preserving, Housemade sausage, Craft beer brewing, Vegetable gardening, Butchery, Sustainable fish, Housemade pasta, In-house ice creams, Farm-to-table, In-house charcuterie, and Housemade condiments

Cuisine(s)

American (New)

View Extended Profile (Education, Experience, Awards, etc)

Work Experience: Culinary

  • Red Door
    Title: Chef/Partner
    Employment: Current
  • Eve
    Title: Executive Chef
    Chef: Myself
    Cuisine: Modern American
    Notes:

    Employment: Nov 2008 - Jan 2011
  • Tallulah
    Title: Executive Chef
    Chef: Myself
    Cuisine: American
    Notes:

    Employment: Jan 2008 - Sep 2009
  • Meritage Cafe and Wine Bar
    Title: Executive Chef
    Chef: Myself
    Cuisine: Pacific Northwest
    Notes:

    Employment: Feb 2000 - Jan 2008
Last updated: May 22 2013

Work Experience: Non-Culinary

  • U.S. Army
    Title: Indirect Fire Infantryman
    Responsibilities: Gunner of 4.2" Mortar. Recieved several awards including Parachutist Badge, Expert Infantryman's Badge, Combat Infantryman's Badge, Army Achievement Medal, Army Accommodation Medal, Good Conduct Medal, Southwest Asia Service Medal.
    Employment: Sep 1987 - Sep 1991
Last updated: Jan 7 2011