Tom has had a long love affair with fresh delicious food and home cooking. Tom grew up in a farming community where some of his favorite summertime activities were spent barefoot in their large family garden picking raspberries, baby carrots, and young asparagus or making choke cherry jam and sweet pickles.

 

Tom worked in a local British pub for a year, The Bull and Quench before enrolling in the Culinary Management Program at Canadore College in North Bay, Ontario to make his passion for cooking into a career. Tom has held several positions at a number of restaurants across the country. Tom was a breakfast cook at The Fairmount Algonquin in St. Andrews by the Sea in New Brunswick; Chef De Partis at the Keltic Lodge Resort and Spa in Cape Breton, Nova Scotia; and a Grill Chef at The Trib Steakhouse in Calgary, Alberta. Tom’s training and experience have deepened his impressive skills and passion for high-quality and out of the ordinary dishes. Let Tom share his dedication to unforgettable food and a unique approach to the dining experience.