Todd Clore was born into a family rooted in the love of food. Both grandparents were bakers and holiday celebrations always centered on food. From this passion came the desire to pursue food as a career.
He enrolled in the Culinary Institute of America in Hyde Park N.Y. Following graduation, he was hired as sous chef for a new restaurant in Denver, Cliff Young’s, which gained immediate acclaim.
After two years, he was off to Napa Valley to work with acclaimed chef Philippe Jeanty at Domain Chandon restaurant and winery.
He was then invited to take over the sous chef role at Roy Yamaguchi’s 385 North. Soon, a cooking tryout landed him as sous chef at L’Orangerie restaurant.
He then became chef for a new Chinese-French concept by Michael Kang called Five Feet Too. He opened the restaurant and then a knock on the door yielded a new opportunity, a new restaurant named Pascal.
In 1995, Todd was chosen for the Chef de Cuisine for the Sterling Brunch at Bally’s Las Vegas. Almost instantly the brunch gained accolades.
Todd’s Unique Dining was opened in May 2004 and has been doing well since the opening.
