Chef Troy Tolbert trained at the Culinary Institute of America and learned from farm-to-table entrepreneurs Bradley Ogden and Alice Waters in the Bay Area.

The former SLO Country Club Executive Chef worked for over 20 years on the Central Coast before he left for Idaho. He has now returned as the new Executive Chef for Marisol Restaurant.

Each of Chef Troy's experience has become an ingredient in the dishes he creates for you.

With the help of a team of talented sous chefs, Chef Troy is reimagining Marisol with bold flavors, beautiful culinary creations, and local ingredients at the forefront.