As the executive chef at T. Cook’s at Royal Palms Resort & Spa, Chef Todd Allison brings more than 10 years of luxury culinary experience to his role.
Prior to joining T. Cook’s in May of 2015, he served as executive chef at The Inn at Rancho Santa Fe and executive chef at Anthology in San Diego where he was responsible for all day-to-day operations of the 350-seat jazz supper club. Prior to that, he was the executive chef at Hilton Checkers in Downtown Los Angeles. Chef Allison also previously worked as executive chef at Bollinger’s in Santa Barbara, chef de cuisine at Studio at Montage Laguna Beach as the right-hand to Chef James Boyce, tournant chef for almost three years at Mary Elaine’s at The Phoenician and as sous chef at Michael Mina’s restaurant, Aqua, at the St. Regis Monarch Beach.
A native San Diegan, Allison began his culinary tenure at the age of 15 as a dishwasher and worked his way through each step in the kitchen, understanding the essential aspects of each position and the importance of a unified kitchen team.
Allison obtained his Associate Degree in Culinary Arts from Le Cordon Bleu in Scottsdale.
When not in the kitchen, Chef Allison enjoys the great outdoors – surfing, snowboarding, skateboarding, hiking, competing in triathlons, exploring new restaurants and traveling the world.