TROY UNRUH Executive Chef
A Culinary Arts graduate of St. Paul Technical College, Unruh first shined under acclaimed Chef Marcus Samuelsson at Aquavit in Minneapolis. In 2001, Unruh was picked as the Garde Manager then rose to Chef de Partie for the celebrated restaurant Jean-Georges. Unruh continued his meteoric rise, obtaining several notable culinary jobs in New York City including David Bouley’s Danube and internationally acclaimed Le Bernardin.
In 2006, Unruh’s next move brought him to The New York Times three-star restaurant, Del Posto. Eventually obtaining the Executive Sous Chef position there, Unruh worked with two of the most celebrated Italian Chefs in the country, Lidia Bastianich and Mario Batali. It was at Del Posto that Unruh learned from the best of the best about what an Italian restaurant should be. Continuing in the tradition of his mentors, Unruh’s vision brings out the best flavors by sourcing and utilizing the most exceptional and freshest of ingredients at ZYLO.
A Culinary Arts graduate of St. Paul Technical College, Unruh first shined under acclaimed Chef Marcus Samuelsson at Aquavit in Minneapolis. In 2001, Unruh was picked as the Garde Manager then rose to Chef de Partie for the celebrated restaurant Jean-Georges. Unruh continued his meteoric rise, obtaining several notable culinary jobs in New York City including David Bouley’s Danube and internationally acclaimed Le Bernardin.
In 2006, Unruh’s next move brought him to The New York Times three-star restaurant, Del Posto. Eventually obtaining the Executive Sous Chef position there, Unruh worked with two of the most celebrated Italian Chefs in the country, Lidia Bastianich and Mario Batali. It was at Del Posto that Unruh learned from the best of the best about what an Italian restaurant should be. Continuing in the tradition of his mentors, Unruh’s vision brings out the best flavors by sourcing and utilizing the most exceptional and freshest of ingredients at ZYLO.