Chef Victoria ‘Tori’ Loomis, a Louisiana native, found her passion for cooking as a small child at the heels of her father. As a young adult she continued to develop her appreciation for nature and created deep-seeded memories connecting the land or lake, directly to the table. She honors the effort it takes to bring a meal from harvest to the plate, and that respect is evident in every meal she prepares. She has a deep rooted appreciation for bringing people together, to gather, and to #EATGOODFOOD.
Chef Victoria ‘Tori’ Loomis, a Louisiana native, found her passion for cooking as a small child at the heels of her father. As a young adult she continued to develop her appreciation for nature and created deep-seeded memories connecting the land or lake, directly to the table. She honors the effort it takes to bring a meal from harvest to the plate, and that respect is evident in every meal she prepares. She has a deep rooted appreciation for bringing people together, to gather, and to #EATGOODFOOD.
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WILD FOOD
IN WILD PLACES
Bring me along on your next adventure for an immersive culinary experience.
GRAZING TABLES
& CHARCUTERIE
Wow your guests with a custom grazing table crafted with seasonality and quality at the forefront.
CLASSES
& DEMOS
Field Dressing, Wild Game Cooking 101, Preserving the Seasons,
& more!
QUESTIONS & BOOKINGS
GK Paloma Ranch
My culinary travels brought me to Maverick County, Texas to cook for the guys at GK Paloma Ranch. I arrived at camp on Friday along with a nice cold front pushing through.
Temperatures began dropping quickly, and sure enough, by Saturday evening the weather was just right for hot coffee, gumbo, chili, hot toddies and all things that warm us up on a cold day. It’s not always like this. In many cases, especially in the South, it’s too damn hot for a bowl of chili and hunters are wishing they had brought their camo swim trunks, but this time, the stars aligned in every way possible.
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Camp Hash was our final pre-hunt meal shared before one last hunt. Friday nights duck breast, a bit of leftover venison sausage from Saturday’s gumbo, and lastly backstrap and sweetmeat from Truett’s first bow harvest buck – added to roasted potatoes, and mixture of fresh peppers and onions topped with a fried egg or two.
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All weekend long we enjoyed shared meals, campfires, and “after the hunt” stories in true deer camp fashion. The camaraderie and fellowship that exists in a setting such as this is one that I will forever be pursuing and sharing stories about.
She Hunts Skills Camp
hosted by Brittany Boddington at Record Buck Ranch
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In April I traveled to Utopia, Texas to join Brittany, her father Craig Boddington, and a group of 12 women to do a seminar on butchering and preparing wild game dishes. I shared a bit about my journey as a chef and hunter and the two worlds coliding. I prepared and demoed how to make scotch eggs with ground venison. I also prepared seared elk tenderloin. The entirety of my time spent there was filled with gratitude and appreciation for sharing the hunt with others. The weekend was full of conversation, learning, and new experiences for everyone involved.
Spoke Hollow Outfitters
Collective Retreats in Hill Country, TX
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I joined a group of passionate anglers and hunters for a weekend glamping in hill country at Collective Retreats Glamping Resort. We spent time fly fishing in the Blanco River, shooting clays, and quail hunting. Each night we gathered around the camp fire overlooking the hillside. I styled and prepared an after the hunt hillside dinner.
St. Francisville Food & Wine Festival
2020, The Myrtles Plantation
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In November 2020 I was invited to Louisina's St. Francisville Food & Wine Festival as a guest chef to demo my famous Duck Pastrami. Each of the 1000 attendees were able to sample and share their delight following the staged demo. Country Roads Magazine sponsored my participation in this event.
![IMG_0619[922].jpg](https://static.wixstatic.com/media/429ebe_0aac1f746357434a8a2df0a6183c42b1~mv2.jpg/v1/fill/w_113,h_119,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/IMG_0619%5B922%5D.jpg)
Farm-to-Fork Culinary Weekend
Honeybrake Lodge, Louisiana
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A three day culinary experience held at Honeybrake Lodge. This event included multiple hands-on demos, farm-to-table breakfasts and two 3-course meals. We sourced our meats from the local Bales Farm in Moshiem. In the weeks leading up to the event myself and guest chef Andrew Hale developed menus to highlight the pork and chicken provided by Bales farm. Each meal was served family style, and presented with a story of it's origins. The piece de resistance was the stuffed porchetta you see being wrangled in the photo.
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The event also included daily hunting, tours, and live music.