Fransisco De La Torre Chef / Owner
When I came to California at age 16, I started working in kitchens out of a necessity that later ignited my passion for food and cooking; a fiery passion sparked as a child. I came to this country from my home town near Guadalajara Mexico searching for a better life. In the beginning that ideal life really had nothing to do with cooking, but my childhood memories were always stained in red tomatoes and dreams of one day having all the tomatoes I could carry. I remember chasing the chickens around the farm for eggs to make omelets and I tagged behind my Mom in the kitchen asking questions and washing pots and pans. Growing up in a place where vegetables were rare instilled a fascination in me for food.
When I started at the Beverly Hills Hotel as a dishwasher, a man by the name of Bernard Dervieux was the head chef. I use to watch the chefs cook after I washed dishes and Dervieux took notice in my interest. Either luck had its way with me or my culinary path was sealed by my childhood in Mexico, but Bernard Dervieux soon became my mentor. I worked along side him for 18 years and spent more time with him than my own mother. When Dervieux moved to the desert he asked me to come with him. I obliged and this was when my real classical training in the culinary world began.
As a child my dreams were small; dreams of tomatoes and vegetables and later of freedom. Freedom starts with a passion to be something more and a willingness to take a leap of faith. It comes from following the path laid out in front of you and trusting. It comes with hard work and plans and I definitely worked hard moving up in the ranks in the kitchen and being trained all the while as a Classical French Chef.
I got a real experience in my French Training when I visited France in 1992 and worked in a two STAR Michelin rated restaurant near the French/Belgian border. It was here that I got a taste of the temperaments in the kitchen and the high pressure of catering to each customer’s needs. I also took advantage of this time to meet my idol, Paul Bocuse at his legendary restaurant in Lyons.
After this I lived and worked in Palm Springs for a while and then moved to Gwinnett County in Georgia. I took two years off from the restaurant business while I lived in Gwinnett. It was on a trip with a friend one day to Madison, Ga. that I re-discovered my passion. I knew the culture in Madison would lend itself to my restaurant concept perfectly. Everybody is proud of the history in this town and the community support is great for business. Madison is within reasonable driving distance from Atlanta, Athens, Augusta and the Lake Oconee area which brings in a great mix of cultures. I knew when I saw the town of Madison that it would be perfect for what I had to offer.
Town 220 Restaurant was born. It was here that I knew my love for food and cooking was meant for others and I had a real chance to share it. Even though French Cuisine is my background we have an eclectic mix of food at Town 220. I don’t like to be stuck to any type of food or dish. We just serve good food. French Cuisine is the backdrop of technique and understanding that lets me go anywhere.
Over the years I have learned when to leave a dish alone. You can make a fancy salsa or you can respect the flavor of vine-ripe tomato with just a dash of salt. Respect your roots, keep things simple and cater to the customer. It is just in me to cook – it is my way of expressing my passion. Town 220 Restaurant was born from my passion and my need to share it. Madison is the perfect mix of culture and community for this.