Hey, I am Chef Thomas
Thomas apprenticed at the famed Toronto Windsor Arms Hotel then went on to work with the Four Seasons, Westin Ottawa, Banff Springs, Chateau Whistler and La Sapiniére in Val David Quebec.
Chef Thomas now has a food studio growing, preparing and documenting fresh beautiful foods
My Favorite ChefTorial
Trends show that preferred dinner parties are tapas style with guests grazing for a longer periods of time. Prior to the tutorial, we will recommend a fabulous wine pairing to enhance the dining experience.
Oysters 3-Ways Raw with Kiwi Granita and Mango/Passion Fruit Mignonette, Cooked Rockefeller
Beef Carpaccio with Shaved Parmesan and Arugula
Chocolate Basil Creme Brulee