A contemporary approach to traditional Latin cuisine



The Beginning


Chef Torres' love of food began at a very early age.  He was raised in the Bronx, New York, by his Puerto Rican mother and grandmother who taught him to prepare traditional Latin recipes. 

In 1996, Chef Torres moved to Philadelphia where he graduated from The Restaurant School at Walnut Hill College with a degree in Culinary Arts. Following formal education, Chef Torres worked at a number of restaurants in the Philadelphia area in all positions; working himself up from dishwasher to executive chef.  He worked for and with well-known, respected and successful Philadelphia restaurateurs and chefs such as Stephen Starr, Douglas Rodrigues and Jose Garces.



The First Venture


Chef Torres began his first sous chef position in 2000 in the Old City district of Philadelphia.  From that point his career took off as he became a sought after chef in several prominent Philadelphia restaurants offering American, Asian and Latin concepts including El Vez, Alma de Cuba and Cuba Libre Restaurant and Rum Bar.

After more than ten years of working in the traditional restaurant industry, Chef Torres chose to move into the corporate hospitality environment.  In 2008, he became executive sous chef at the Pyramid Club in Philadelphia. 

In 2013, while working at the Pyramid Club, Chef Torres appeared on the Food Network program “Chef Wanted with Anne Burrell,” where he competed against three other chefs for a job at an established Latin restaurant in New York City, Victor's Cafe.  Ultimately, Chef Torres decided to decline the position and pursue his long term dream of creating his own company, now known as Coa Catering.



A Unique Catering Concept


Coa Catering was born out of a desire for boundless creativity and a dedication to personalized service.

“Opening Coa has allowed me to feel limitless in the possibilities that I offer my clients in bringing their vision to life. We pride ourselves on personalization and creativity through every aspect of the service, from menu planning and execution to customer relations.” - Ted Torres