Get to Know Chef Peter Torneo
April 25, 2025
Chef Peter Torneo brings a uniquely seasoned palate to the Dining Services, blending experience from the fast-paced film industry, intricate demands of Kosher kitchens, artful precision of food styling, and diverse flavors discovered through extensive travel.
From food stylist to event catering and everything in between, Peter Torneo’s journey through the world of food is as compelling as the dishes he creates. Born and raised in central Nevada, Torneo obtained a double degree in English literature and Philosophy from the University of Maine. Initially, he moved to Maine because he was fascinated with writing and poetry; however, after acquiring a technical writing job and working summers in restaurants, a career in food service became his true calling.
After four years of catering in Maine, Torneo moved to San Francisco to attend the California Culinary Academy, where he received an externship at a Los Angeles photo studio focused on food styling. He fell in love with the creative aspects of preparing and conducting a photoshoot. Eventually, he became a food stylist for Conde Nast, styling for Bon Appétit, Dwell magazine, and Muscle & Fitness, among others. Simultaneously, he worked as the executive chef for Bread and Butter Catering and was a private chef for Hollywood celebrities, providing in-home services to their families.
Torneo’s next move was to New Orleans, where he spent several years catering for various feature films around the city. After his time in the film industry, Peter worked at Tulane University, managing the kitchen of the Kosher restaurant in the Hillel Center. Learning to abide by the rules of a Kosher kitchen gave him a new perspective on cuisine. He eventually returned to his event catering roots and finished his time in Louisiana as the sous chef at Southern Hospitality Catering.
Coming to the University of Richmond was a change of pace. Torneo has found the transition to full-time collegiate dining challenging but rewarding, as it encapsulates many skills he acquired throughout his career. Currently, a chef production manager for residential dining at the Heilman Dining Center, he oversees the in-house bakeshop and is one of the first people in the door each morning at 4:30 a.m.
Torneo was the featured chef at the most recent Chef’s Table in April, with a menu highlighting the tastes of spring and his fondness for travel. His spring pasta with peas demonstrated his talent for blending cuisines, featuring Japanese and Italian flavors. Rice noodles and pea tendrils were tossed in a lemon miso vinaigrette and topped with a dollop of lemon goat cheese and a fried nori crisp. Torneo’s time in Scandinavia was reflected in a sweet potato pave with a fried sweet potato croquette and small bits of dill and parsley sponge cake. He gave the classic Elvis sandwich (peanut butter, banana, and bacon) a new twist using brioche, peanut butter mousse, and caramelized bananas. Merging French and Indian cuisine, Torneo’s curry en croute with red and yellow lentil bean fu and Yukon potato batons was topped with a cauliflower and green pea puree. And finally, for dessert, a play on Torneo’s weekly appearance at Provisions 804, making eggs for brunch: panacotta with a small mango gelee dome that created a surprisingly convincing sunny-side-up “egg.”
The spread showcased Torneo’s vast talents, experience, and overall approach to sustainability, healthy eating, and new food traditions. “In both my personal and professional life,” Torneo states, “I prioritize the goal of unique, plant-based eating to bring an overall sense of well-being to people.”
After four years of catering in Maine, Torneo moved to San Francisco to attend the California Culinary Academy, where he received an externship at a Los Angeles photo studio focused on food styling. He fell in love with the creative aspects of preparing and conducting a photoshoot. Eventually, he became a food stylist for Conde Nast, styling for Bon Appétit, Dwell magazine, and Muscle & Fitness, among others. Simultaneously, he worked as the executive chef for Bread and Butter Catering and was a private chef for Hollywood celebrities, providing in-home services to their families.
Torneo’s next move was to New Orleans, where he spent several years catering for various feature films around the city. After his time in the film industry, Peter worked at Tulane University, managing the kitchen of the Kosher restaurant in the Hillel Center. Learning to abide by the rules of a Kosher kitchen gave him a new perspective on cuisine. He eventually returned to his event catering roots and finished his time in Louisiana as the sous chef at Southern Hospitality Catering.
Coming to the University of Richmond was a change of pace. Torneo has found the transition to full-time collegiate dining challenging but rewarding, as it encapsulates many skills he acquired throughout his career. Currently, a chef production manager for residential dining at the Heilman Dining Center, he oversees the in-house bakeshop and is one of the first people in the door each morning at 4:30 a.m.
Torneo was the featured chef at the most recent Chef’s Table in April, with a menu highlighting the tastes of spring and his fondness for travel. His spring pasta with peas demonstrated his talent for blending cuisines, featuring Japanese and Italian flavors. Rice noodles and pea tendrils were tossed in a lemon miso vinaigrette and topped with a dollop of lemon goat cheese and a fried nori crisp. Torneo’s time in Scandinavia was reflected in a sweet potato pave with a fried sweet potato croquette and small bits of dill and parsley sponge cake. He gave the classic Elvis sandwich (peanut butter, banana, and bacon) a new twist using brioche, peanut butter mousse, and caramelized bananas. Merging French and Indian cuisine, Torneo’s curry en croute with red and yellow lentil bean fu and Yukon potato batons was topped with a cauliflower and green pea puree. And finally, for dessert, a play on Torneo’s weekly appearance at Provisions 804, making eggs for brunch: panacotta with a small mango gelee dome that created a surprisingly convincing sunny-side-up “egg.”
The spread showcased Torneo’s vast talents, experience, and overall approach to sustainability, healthy eating, and new food traditions. “In both my personal and professional life,” Torneo states, “I prioritize the goal of unique, plant-based eating to bring an overall sense of well-being to people.”