After graduation from culinary school, Jorge de la Torre worked at La Folie in San Francisco and the Hyatt Corporation at the Hyatt Waikoloa in Hawaii. He then moved to Vail, Colorado, and worked for Vail Associates at Two Elk Lodge, becoming the executive chef at Eagle’s Nest, Mid-Vail and Piney River Ranch.
In 1997, de la Torre opened the Rendezvous Bar and Grill in Beaver Creek, Colorado, and did a weekly TV cooking spot on Vail channel TV8. In 1998, he was made the executive chef of the Blue Chalk Café in Palo Alto, California. He returned to Vail as the chef/partner of Pasta Pronto where they won “Best New Restaurant” by the Vail Daily in 1999. In 2001, de la Torre began his career as a culinary educator as a chef instructor for The Restaurant School at Walnut Hill College in Philadelphia, PA. He joined Johnson & Wales University Denver in 2002 as the director of culinary operations and was promoted to the position of dean of culinary education in 2005.