In a world where chefs often chase accolades and viral fame, Torrence “Chef T” Gregoire stands out for something more profound than a heart. A two-time Hell’s Kitchen contestant, a finalist on Big Restaurant Bet, and now a featured chef on NBC’s Yes Chef!, Chef T has forged a culinary path that is equal parts bold, rooted, and compassionate.
From the founding of Union 41 to her latest venture, Ina + Forbes, Chef T’s approach to food has always been about more than what’s on the plate. “My motto is always about connecting the family and farm back to the restaurant dinner table,” she says. That commitment became even more pronounced during the COVID-19 pandemic when restaurant closures forced her to rethink everything. “With our state shut down for indoor dining, I had to pivot—food deliveries, virtual cooking classes, anything to keep my staff and bills paid,” she recalls. “I’ve developed a lot of empathy from this experience.”
Rising Through the Ranks: From Hell’s Kitchen to Yes Chef!
That empathy flows into everything she does—from her soulful cooking, influenced by her Caribbean roots and Appalachian upbringing, to her role as a mentor and leader. Competing on high-pressure shows like Hell’s Kitchen taught her how to thrive under stress and deepened her passion for the craft.
“Cooking shows are just like cooking in your kitchen, but there’s a clock,” she says. “That clock can make or break you—it’s mind over matter. Being in those high-pressure environments helped me understand my love for cooking even more. You’re just there, fully present, and you don’t let anything else get in the way.”
Her latest challenge, Yes Chef!, brought growth not just in culinary execution but in self-awareness and leadership. “I developed a lot of self-control,” Chef T says. “Being in a competition where every chef is in that head-chef mentality, I had to dig deep to find that discipline. That was the real lesson.”
Heritage on a Plate: Resilience Through Food
Yet, her cooking remains deeply personal—a reflection of her heritage and identity. “My goal every time I cook is to put myself on a plate,” she explains. “Where I grew up in my grandmother’s kitchen, which is Caribbean, and then I added African roots to a modern place—Appalachia. I cook the food of my ancestors and stay true to myself.”
That same philosophy extends to her writing. In 2016, Chef T was diagnosed with a macroadenoma tumor in her pituitary gland, along with type 2 diabetes. The experience prompted her to reimagine how food could heal and empower. “I wanted to use food to prolong my life,” she says. “Now I have a normal A1C.” Her book Paradigm: A Macro Manifesto to Food offers readers simple, everyday recipes—most with just 5 to 10 ingredients—free of dairy, gluten, and sugar but full of flavor through natural alternatives. “It’s a book you can take anywhere,” she says.
What Success Looks Like
Even as she dreams of winning a James Beard Award one day, Chef T’s definition of success remains grounded. “For me, success is walking into the kitchen and seeing my team already has it figured out—that’s a win,” she says. “It’s seeing a stranger enjoy my food. We’ve touched and impacted so many lives that not winning an award won’t stop the nonprofit work we do with the Boys and Girls Club, with the puppies, and with mental health awareness. If we’re only focused on accolades, we do it for the wrong reasons.”
As a chef, author, and entrepreneur, Chef T is committed to paving the way for others, especially women of color, to enter the culinary world. Her advice? Learn everything you can—but stay true to who you are. “Stage at every restaurant you can. Work with every chef you can. Gain that knowledge,” she says. “But don’t lose your authentic self. Be authentically you.”
New Frontiers: Chef-Driven Dog Treats and Retail Expansion
Looking ahead, Chef T is expanding into retail with a new line of dog treats called Bao Bones, inspired by her two Siberian huskies. “They’re chef-driven dog treats with no preservatives,” she says proudly. “Named after my 3-year-old husky.”
From fine dining to food as medicine, from reality TV to pet nutrition, Chef T continues challenging what it means to be a modern chef. And she does it all with the same ingredients: boldness, purpose, and a lot of heart.
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