Chef Tom is a Certified Research Chef, and active member of the Research Chefs Association. With over 15 years of product development experience and 8 years back of house experience, he has worked with just about every ingredient and trend out there. He has created recipes for both the products in the bag, and the ones you find on the bag. (And probably even some snacks that you won’t admit you like!)
Bringing that wide range of knowledge, experience, and most importantly creativity from a career that has spanned seafood, snacks, soups, and various proteins, he brings fun and unique flavor combinations to your table.
Some of Chef Tom’s career highlights was working with Chef Paul Prudhomme to bring the full Blackened Cajun Style experience into the home, beyond the seasoning alone, and spending time as the Private Chef for Bernt Bodal, the owner of the American Seafoods Group.
Chef Tom is a 2008 graduate of the Culinary Nutrition program at Johnson & Wales University in Providence, RI.
He is also the Food Services Director for Camp Yawgoog, one of the largest Scout camps in the country.
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