Chef T shares her cooking, story at Chives in Asheboro

ASHEBORO — Torrece Gregoire is an imposing woman with a personality to match. Known as Chef T, she gained international celebrity as a finalist on Hell’s Kitchen Season 14 and returned on Season 18.

Chef T brought her culinary expertise on May 30 to Chives in Asheboro, a restaurant that features Southern, Soul and Creole cooking. She paused from her preparations to talk about her cooking success.

Chef T was born in St. Vincent in The Grenadines, a Caribbean island nation. Her grandmother was her source of inspiration, cooking to nourish the community from her own kitchen.

“My style is diasporic food (from Africa),” Chef T said. “I live in Appalachia so I connect with those contemporary flavors, all infused with vibrant Caribbean influences.”

Chef T also has studied French cuisine and brings it all together in her kitchen. That kitchen is in the Union 41 Restaurant in Bristol, VA.

But first, she began her career working in luxury resorts, hotels and independent restaurants under the mentorship of esteemed chefs. She augmented her education with a bachelor’s degree in Business Management.

Chef T went on hiatus for health reasons, according to her press kit, “leading her to explore the healing potential of food after conventional treatments fell short. Recognizing that nutrition could alleviate symptoms associated with various diseases, she developed the concept for ‘PARADIGM: A Macro Manifesto to Food,’ a lifestyle cookbook that embodies her vision of using food as a pathway to improved health.”

It was her brother who suggested she take her talents to TV, so she auditioned for Hell’s Kitchen in 2016. 

“Then I found myself in front of Gordon Ramsey,” she said.

Since then, Chef T has found fame with appearances on Guy Fieri’s Flavortown Kitchen and with Bobby Flay and on the Food Network’s BBQ Brawl, which is broadcast on Mondays at 7 p.m.

Chef T’s press kit notes, “As the founder of Chef T Culinary Concepts, Chef T brings her culinary philosophy to life through innovative, guest-centered experiences. A seasoned restaurateur, she has owned and operated two restaurants, Ina + Forbes Restaurant [in St. Paul, VA] and Union 41, where her dynamic personality and passion for hospitality created memorable dining moments that resonated with guests from near and far.

“Her work extends beyond the kitchen through community involvement, mentorship, and advocacy, making her not only a culinary talent but also a respected voice in hospitality and culture.”

So, how does a renowned celebrity like Chef T wind up in small-town Asheboro, NC? She said that was the result of a visit to her Bristol restaurant by Asheboro businessman Sam Patel. “He connected me with Jasmine (Kroll),” owner and chef at Chives on Martin Luther King Jr. Drive.

“Our styles are similar but you can tell the difference,” said Chef T, adding that a cook’s food tells a story based on their life experiences.

So where does Chef T go from Asheboro’s one-night stand? “I do a lot of traveling. I tell stories and talk about how I cook. Every dish is a representation of me, of my travels across the world. Food is connected to heritage and that’s influenced by travel.”

Chef T said she goes back home to St. Vincent about every three years “to get reconnected, grounded, refocused.”

She said her food staples are habaneros (chilis), plantains, jerk seasoning and rice. She said she likes to take “humble ingredients and make them shine. My grandmother embedded cooking in me.”

Chef T said she settled in Bristol, VA, because the rolling hills and small-town feel were relaxing to her. But what about Asheboro?

“I love Asheboro. I like the people. It’s quiet and peaceful.

“Chives is a hidden gem,” Chef T said. “What she’s built here is amazing. I feel connected to Jasmine. Her food is so delicious. I’m eager to do a collaboration.”

So, could there be more of Chef T in Asheboro’s future? Time will tell.