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Torrence O'Haire
Corporate Beverage Director at Gage Hospitality Group
Professional Background
Torrence O'Haire is a dynamic and dedicated professional whose multifaceted career spans various realms of hospitality, culinary arts, and education. With a rich background as a Corporate Beverage Director at Gage Hospitality Group, he has utilized his extensive knowledge of wines and culinary pairings to elevate dining experiences across the board. His previous experience as the Wine Director at The Gage has further honed his skills in wine selection and curation, ensuring that each meal presented is complemented by the perfect beverage.
In addition to his beverage expertise, Torrence has an impressive portfolio of writing, having served as a columnist for notable publications such as the Grand Rapids Business Journal, Grand Rapids Magazine, Michigan Blue, and Gemini Publications. His writings reflect his passion for food and drink and aim to educate and inspire readers in the culinary world.
Education and Achievements
Torrence's academic journey began with a Bachelor of Arts (B.A.) in Linguistics from Grand Valley State University, where he developed an acute understanding of communication that would serve him well throughout his career. Pursuing further education, he earned a Master of Business Administration (M.B.A.) with a focus on Project Management from Walden University. This formal training has equipped him with the essential managerial tools and strategic thinking skills vital for running successful beverage programs and culinary operations.
In addition, Torrence has pursued a Certificate of Study in Aesthetics and Italian Language at La Scuola Toscana, reflecting his commitment to understanding the cultural nuances of the culinary arts. This diverse educational background allows him to approach his roles with a unique perspective, blending linguistic acuity with business savvy and a deep appreciation for art and aesthetics in dining.
Notable Contributions and Roles
Beyond his current role, Torrence's career is decorated with numerous roles that showcase his versatility in both management and culinary artistry. He has held positions such as Sommelier at Temporis Supper Club, where his expertise in wine knowledge contributed to an impressive wine list, and as a Wine Buyer at WineHouse Chicago, ensuring that only the best wines were available to patrons.
His time as an Ambassador at Royal Dutch Distillers allowed him to promote some of the finest distilled beverages, engaging with both consumers and industry professionals alike. As a professor at Kendall College and an adjunct professor at Grand Valley State University, Torrence imparted his knowledge of the culinary arts, educating the next generation of chefs and hospitality professionals.
Torrence has also showcased his culinary skills as an Executive Chef at The Bandit Queen and as the Executive Pastry Chef at Propaganda Doughnuts. His awareness of the importance of aesthetics in food presentation is echoed in his culinary philosophy: "We must never lose sight of a beautifully conceived meal," inspired by Julia Child. His tenure as CEO at Trade Route Ventures highlights his entrepreneurial spirit, further emphasized by his quote on entrepreneurship: "Entrepreneurship is jumping off a cliff and building a plane on the way down," a sentiment that echoes his adventurous approach to business and innovation.
Achievements
Torrence’s achievements in the culinary world have earned him a respected reputation. He has served as the Executive Director and Chef at Full Moon Supper Club, where he crafted memorable dining experiences that resonated with guests. His role at Downtown Market Grand Rapids as Wine Director and Culinary Experience Specialist involved curating unique wine-and-food pairings designed to elevate the market’s culinary initiatives.
Moreover, his contributions go beyond the kitchen; he has served as Restaurant & Bar Consultant at Culinary Cultivations, where he applied his extensive industry knowledge to help other businesses flourish. His leadership as President of the United States Bartending Guild’s Grand Rapids Chapter further illustrates his commitment to promoting the craft cocktail community.
Throughout his various positions, Torrence has demonstrated a dedication to excellence, innovation, and education within the hospitality and culinary fields. His ability to transcend traditional roles—morphing from a sommelier to a chef, from a writer to a consultant—displays a rare versatility that is both admirable and inspiring. Through his work, Torrence O'Haire continues to advocate for outstanding culinary experiences defined by creativity and quality.