After graduating from Arizona Culinary Institute in 2003, Jennifer Toomey worked in several kitchens before becoming a lead chef instructor at Le Cordon Bleu College of Culinary Arts, the world’s largest hospitality education. She has also been a Chef Instructor at The International Culinary School at The Art Institute of California and is currently working with The New School of Cooking. From August 2015 (except for a brief stint at Superba that wasn’t the right fit), she has worked up the ranks of Zoe Nathan’s Milo + Olive and was named the Chef de Cuisine in August 2015.
Toomey was featured in the August 2015 issue of Food & Wine Magazine for her “Salad of the Month”, a delicious tomato salad with a charred tomato vinaigrette and 6 variations from soppressata + garlic croutons + ricotta + basil and snow peas + scallions + lemon grass + mint. Her salad is featured on the menu at Chef’s Club by Food & Wine in New York. Amazing and delicious!