Throughout his career, Sean has drawn on his experiences to create a culinary style all his own. Having worked with some of the world’s most recognized culinary talents have allowed Sean to develop a deep appreciation for technique and flavor that is reflected in his refined, yet approachable cuisine at TORC.
Over the years Sean has developed a global culinary perspective: he’s not afraid to mix and experiment with a variety of influences. Sean’s passion for pristine ingredients defines TORC’s seasonally driven menu. In his spare time, Sean is an avid mushroom forager, roaming the Sonoma Coast and farther afield. His enthusiasm for wild mushrooms is evident on TORC’s menu, with numerous varieties of seasonal mushrooms appearing in his dishes on any given night.
Chef Sean O’Toole has spent over fifteen years in some of the most highly regarded restaurants in the United States and Europe. He has developed a broad understanding of different cuisines and techniques as well as a deep appreciation of locally sourced, artisanal foods. Through his combination of experience, passion and culinary skill, O’Toole has defined the ingredient-driven cuisine at TORC.