Town 220 Restaurant

Becoming a trained French Chef is not an event but rather an ongoing learning process with a dedication to Master the Art. Here in Madison, Georgia we are fortunate to have our own French Chef, Franciso De La Torre, dedicated to creating simple but delectable entrees with unique inspiration that people from all walks of life will enjoy. Chef De La Torre has provided us a glimpse into the man and motivations which have ignited his path into becoming a French Chef. It was not an early dream of becoming a great chef but rather a strong determination to come to Southern California for a better life. In his search for employment, he applied for and was accepted at the Beverly Hills Hotel Restaurant as a dishwasher (the hotel was well known as the hotel for the stars). The Hollywood stars were satisfied with only the very best, which is why De La Torre was hired into any position at all at the hotel, he always had star quality, even as a dishwasher. In a brush of determined fate for De La Torre the Hotel had contracted Bernard Dervieux, recommended and mentored by Paul Bocus, a renowned Michelin chef in Lyon, France. Bernard Dervieux is the inspiration for Chef De La Torre becoming the extraordinary chef he is today. Chef Francisco De La Torre would finish his hard work of washing dishes and then remain in the restaurant and watch the all of the other chefs to learn the art of turning food into a masterpiece. Bernard saw that Chef De La Torre was always interested in the amazing dishes created by him and his team. Seeing the passion that De La Torre had for the art of cooking, Dervieux asked De La Torre to work in his kitchen and thus a thirty-year adventure and learning process began for Chef De La Torre. Chef De La Torre was mentored by Chef Dervieux for 18 years. This training entailed everything Bernard Dervieux had learned about being an Executive Chef in France and Chef Bernard was very thorough and made sure De La Torre mastered each skill of the craft before movin