one of Boston’s most notable chefs and restaurateurs. He worked under Chef David Burke at River Café in New York City before moving back to New England to work as the Pastry Chef at Al Forno in Providence and Jean Georges Vongerichten’s Le Marquis de Lafayette in Boston. In 1997, he opened Clio, which was named “Best Newcomer of the Year” by Gourmet magazine and made John Mariani’s respected list of “America’s Best New Restaurants” in Esquire in its first year. Oringer earned James Beard Award nominations four years in a row, ultimately being honored with Best Chef Northeast in 2001. In 2002, Ken opened Uni in the lounge of Clio. Uni earned four stars from The Boston Herald, and in 2005 was selected “Best Sashimi” by Boston magazine for its innovative and creative interpretations of sashimi and Japanese fusion cuisine. In 2015, Oringer redesigned and renovated his flagship, Clio, and reopened it as an expanded UNI concept. He also runs Toro in Boston’s South End, New York City, Bangkok, and Dubai; Coppa in Boston; Earth at Hidden Pond in Kennebunkport; and Little Donkey Cambridge.

Uni offers an adventurous sashimi menu featuring seasonal accents & ingredients inspired by & sourced from the famous Tsukiji fish market in Tokyo, Japan. Toro in Boston’s South End, New York City, Bangkok, and Dubai, is a Barcelona-inspired tapas restaurant influenced by Ken Oringer’s travels throughout Spain; Coppa is an Italian-style enoteca featuring Italian wines, an experimental cocktail list, and an inventive menu showcasing Oringer’s fearlessness with ingredients; Earth at Hidden Pond is an exceptional farm to fork restaurant in Kennebunkport, Maine; and Little Donkey Cambridge is a globally inspired small plates and raw bar.