Meet The Team
EXECUTIVE CHEF &
Tory took his early passion for food to the French Culinary Institute, leading to jobs at several high-end restaurants in New York, including Eleven Madison Park and Judson Grill, before he arrived at L’Etoile to work as Odessa Piper’s Chef de Cuisine. Now, as the Executive Chef for L’Etoile and Graze, Tory is fulfilling his dream of taking local farm-raised ingredients to the next level. Preferring old world cooking methods, his kitchens produce a variety of house-made products like artisan cured meats, pastas, breads, butters, fruit preserves, pickled vegetables and more. His creativity and talent have gotten him noticed far and wide with recognitions such as the James Beard Foundation's 2012 Best Chef: Midwest award, Santé Magazine’s “Culinary Hospitality of the Year” Grand Award, Gourmet Magazine’s “America’s Top 50 Restaurants”, Saveur’s “Top 100” and the title of Madison Magazine’s “2010 Chef of the Year.”
Tracy Solverson, a UW-Madison graduate, joined LEtoile 14 years ago under Chef Odessa Piper, to manage L'Etoile's financial health and sustainability. She became a co-proprietor in 2010. Tracey has been active in other community institutions including 3 years of finance management for the Children's Theatre of Madison. She is passionate about local food to table success and had pursued this passion as a board member of REAP. Her love for local produce and farming prompted the purchase and development of farm property in the Viroqua area where many of her family members originated from and currently resides.
Dianne Christensen became a co-proprietor in June of 2007. With her long career in economic consulting, she has been instrumental in helping navigate the move of L’Etoile and the opening of Graze. Passionate about food, she taught all her children to enhance their lives by cooking and eating wisely. As a key supporter of L’Etoile’s farm-to-school initiative (CHOW), she’s also helped make healthy eating a priority at Sherman Middle School. Deja Food Group allows Dianne to bring her passion and business expertise together and further their philosophy of well-prepared, local, seasonal foods.