SAN FRANCISCO, CA — A graduate of the California Culinary Academy, Chef Thomas worked in France in preparation for his prominent and varied career in the Bay Area.
He honed his skills at the Palace Hotel for 10 years as Sous Chef, Banquet Chef and Restaurant Chef. With an entrepreneurial spirit, he opened his own restaurant, Black Bamboo, which specialized in Asian fusion cuisine. As Executive Chef, he opened the Renaissance Club Sport in Walnut Creek, a hotel concept that combined traditional amenities with a spa and sports facility. Simultaneously, he returned to the California Culinary Academy as a Chef Instructor for the Academy Grill. Thomas became Executive Chef at the Westin Market Street, where he was involved in the opening of Ducca. At the tremendously popular and often in the news, Asia de Cuba Restaurant in the Clilft Hotel, Thomas was once again Executive Chef. His next venture was at the Marriott Silicon Valley where he is overseeing a full kitchen renovation.
Chef Thomas has broad experience with both restaurant and banquet production. He considers locavorism, Asian fusion of all varieties and French cuisines to be among his specialties. He is especially interested in exploring and visiting local and sustainable growers to further comprehend the movement. (For more information, please visit https://www.omnihotels.com/hotels/san-francisco/dining).