Chef Thompson started in food service at age 15, working in a small submarine sandwich shop. His first culinary experience was when he was given a chance to make dough and pastries at a bakery where he was initially hired to wash pots and pans. Chef Thompson was influenced by German, Japanese and American chefs, which includes renowned Michelin Chef Guenter Seeger and Master Chef Hiroshi Noguchi.
From each of these influences, Troy created his signature style of cooking, that he calls "inspirational cuisine". Inspirational cuisine is a "pure moment of cooking" where the ingredients on hand, blend in his mind into a finished dish. Chef Thompson's view of a fine dining restaurant is simple, it should "combine an atmosphere where individual guests have fun while still experiencing a true gourmet meal."
This simple approach is evident in all of Thompson's presentations. Bento boxes, tangines, and various other vessels transform Thompson's “inspirational” style of cooking into "World Cuisine". Meals are displayed like showpieces on the table, with sights, smells, tastes and textures all combined to create one-of-the-kind dinners.
Prior to his position at the Kress he was executive chef and creator of Jer-ne Restaurant + Bar and the Ritz-Carlton Marina del Rey for six years. Opened a American Cusine Restaurant in The Venetian Hotel in Las Vegas and also held executive chef positions at Remington restaurant in Osaka, Japan, as well as the renowned Fusebox in Atlanta, Georgia, which was named one of Esquire Magazines top restaurants in 1999.
Chef Thompson teamed up with owner Mike Viscuso of Visco Entertainment to head up the culinary division of his newly renovated Kress restaurant and entertainment facility. This Historical Hollywood building was the former home of Frederick's of Hollywood for 54 years, and was named after the S.H.KRESS Company who was the original Builders in 1934.