Grays at the Park
301 West 6th Street
Vancouver, WA 98660
360-828-4343
Our Chef

Executive Chef - Hilton Vancouver Washington

Troy Lucio

Chef Troy grew up on the Versilian coast in Tuscany Italy. At a very young age Troy decided to pursure a career in the culinary field, so he enrolled in the Italian Hotel Management and Culinary Institute where he studied Italian, classical French and International cuisine for three years.

At the conclusion of his studies and internship, Troy traveled to Bavaria, Germany where he spent two years working in a four star hotel resort nestled across the Austrian border on Lake Chiemsee.

In 1991, Chef Troy went to California where he worked for the classical French restaurant ''Bagatelle'', the California cuisine restaurant ''Pacific Baking Company'', the prestigious ''River Mill'' catering and special event facility, and the Mediterranean restaurant ''Testa Rossa.''

In 1997 Chef Troy was hired on at the Doubletree Hotel and Convention Center in Modesto, California. Here Chef Troy had the opportunity to run ''Maxi's'' fine dining, the ''Garden Terrace Cafe,'' and the facility's vast catering and banquet space.

After nearly eight years of service at the Doubletree Hotel, Chef Troy and wife Fiamma decided to move to the Pacific Northwest. It is no surprise he chose the beautiful state of Washington to call home where he now resides in the peaceful community of Battle Ground.

From 2005 to 2007 Chef Troy was Executive Chef/F&B Manager for the Downtown Portland Marriott City Center. In 2006 Chef Troy opened 'The Shula's Steak House', rated as one of the top five steak houses in the country and the first of its concept to be opened on the West Coast.

Chef Troy's style of cuisine is a combination of his European, Californian and North Western experiences. Troy appreciates basic fresh ingredients with simple seasonings, cooked flavorfully and presented as uniquely as imaginable. The Pacific Northwest is the perfect fit for Chef Troy's culinary talents; he says, 'I have an endless bounty of fresh ingredients always at my fingertips no matter what time of year. What else could a Chef want?'