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about
Thorne-Thomen started actively working on the concept in December of 2009. In August of 2010, Susan found the Prairie Village location and the time came to turn this "story" into a reality.
There is, of course, a story behind the name “Story”. It revolves around three themes that are a part of Thorne-Thomsen’s beliefs. "The name story is meant to signify that I'm a chef inspired and motivated by ingredients. I try to source ingredients carefully, local when I can, but whether local or not, I always try to find the best, freshest etc., and the more time I spend looking for ingredients, the more I wind up knowing about them, where they are grown, pastured, fished, etc. Frequently my imagination goes to work on those details and projects or produces a landscape or seascape, people at work in it; a "story" of sorts about or behind a particular ingredient begins to shape itself in my mind. The name also refers to the "story" behind any given dish on the menu, why certain items are paired or not, where the idea came from or how it evolved. Lastly "story" refers to the meal itself, the diner's experience. Is it a special occasion, an anniversary or birthday for instance; is that the "story"? Is it friends in town, a first date etc. Sometimes, if the food, service and atmosphere are good, then the experience itself is the story." |
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info@storykc.com : : 3931 W. 69th Terrace : : Prairie Village, KS 66208 : : 913.236.9955 : : Get Email Updates
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Chef Carl Thorne-Thomsen grew up in Connecticut and graduated from Cornell with a degree in English Literature. He lived in that area until the mid-nineties and then moved to Wichita to attend a Masters of Fine Arts program at WSU in creative writing. While in Wichita, he stayed busy writing short fiction, long fiction, poetry and plays. Soon that passion was replaced by an interest in food and he taught himself enough about cooking to land a job at a small gourmet food store/cafe/espresso bar. There he met his future wife Susan, who also happened to be one of the owners. After three years the couple moved to Kansas City and started a family. Thorne-Thomsen worked as a line cook at 40 Sardines for the next three years. In 2007, when Chef Michael Smith opened Michael Smith Restaurant in the Crossroads, Smith hired him as chef de cuisine and he ran the kitchen there and then at Extra Virgin when it opened for three years.
