He is a feast for the eyes and he can prepare a feast for your tummy.
Todd Allison is a talented culinary artist and was once nominated for title of 'most sexy' chef. He is the executive chef at Anthology.
Allison likes to think of himself as a Mediterranean and French fusionist with a passion for California ingredients.
He has been working in the kitchen since he was a child, ever since he used to ask his mom, “What’s for Dinner?” and she would reply, “I don’t know, Todd. What is for dinner?”
Through trial and error, Allison became a master in the kitchen, but with his serious side comes his playful side and two of his recipes can help you bring the fun right into your own kitchen.
Dazzle your guests with a Cotton Candy Mojito. Stir up your favorite mojito mixture, sugar the rim, place a small amount of cotton candy in the glass, and pour your mixture right on top. Your guests can watch the cotton candy melt right into their glass.
If you are in the mood for fun, amaze your friends with Allison’s Lobster Corn Dogs.
Take some lobster and dip it in your basic corn dog batter and dip it in your fry daddy at home. If you don't have one, put some oil in a pot wait until it reaches 300 degrees, which you can check by using a candy thermometer. Fry it for about 3 minutes and voila you have a lobster corn dog.
A native of Coronado, Allison began his career in the kitchen as a dishwasher, working his way up through the ranks.
As a child, he dreamed of attending racing school and becoming a NASCAR driver, but at the suggestion of a friend he entered culinary school.
"I wanted to be like Ricky Bobby, I wanted to go fast, but I ended up going fast in the kitchen," Allison said.
Allison was introduced to top chef James Boyce, who became like a second father to him and guided him through his career.
"He changed my whole world view on what being a chef is all about," Allison said.
Allison plans to take his passion for food and make Anthology's menu as noteworthy as its musical lineup.