Toussaint Potter

Toussaint Potter

Executive Chef of Concessions at AT&T Park

A lifelong educator and chef, Toussaint Potter (known to all as “Chef T”) brings a passion for culinary innovation and deep operational knowledge to his role as executive chef of concessions at AT&T Park for Bon Appétit Management Company.

Originally from the Bronx, NY, Chef T spent much of his childhood on the U.S. Virgin Island of St. Thomas. He learned the foundation of cooking from his father, a trained butcher, before formalizing his culinary education at La Varenne École de Cuisine in Paris, France. Chef T has overseen all concessions and supported special events at AT&T Park since 2012. Previously, he managed culinary operations for iconic Bay Area venues including San Francisco’s Candlestick Park and the Cow Palace. He has cooked and taught in kitchens all over the world, from New York to Las Vegas to Guam, and spent seven years as a chef instructor and director of culinary arts at the Art Institute of California in Sacramento.

Who/what inspired you to become a chef?

I think the first person who influenced me was my grandmother. I used many of her recipes to develop some of my dishes early in my career. On a professional level, there were the great Swiss chef Frédy Girardet, Fernand Point, Michel Richard, and Joel Robuchon, the many chefs I have worked under and with. Each day in the kitchen is a inspiration to me!

What’s your favorite go-to at-home dish?

Jambalaya, seafood sausage, seared scallops with prosciutto and asparagus. Fresh-made pasta with any sauce. Different breads — I love making rustic breads! I could bake bread all day! Right now I have also been experimenting with South American cuisines. I believe that Peruvian and Brazilian food along with Japanese-Mexican fusion will be happening in the upcoming years.

Who’s been your most exciting guest? 

Then-President Bill Clinton visited Guam while I was employed at a hotel on the island. I served him and his party Southern cuisine. President Clinton was on an Asian tour, and I had been following what he was being served; I had noticed he was being served all this exotic food. I decided what he needed was down-home-cooked meal, and he loved it!

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