Originally from Auckland New Zealand, Thomas grew up in a household surrounded by hospitality. Dad was a chef and mum a hospitality teacher at high school.

Taking a hospitality class in high school opened his eyes to a potential career as a chef.

After finishing his schooling, he jumped straight into a 3-year apprenticeship at the sky city casino and hotel complex. This gave him a comprehensive training throughout all outlets from production to fine dining, in room dining and large -scale event. In his final year he competed and won apprentice chef of the year New Zealand, this opened the door to the next phase of his culinary education.

Wining this award gave Thomas the opportunity to travel to the U.K and gain work -experience in some of London’s finest restaurants including the square, Murano and Glen Eagles in Scotland. Thomas decided this was the place to be and moved to London permanently. He acquired a job at Scott’s in Mayfair and spent 2 years refining his craft in this busy fine dining seafood institution.

A short spell back in Auckland helping to open various restaurants he moved to Australia, where he has spent the last 6 years working in some of Melbourne’s institution’s such as the Grand in Richmond and the last 3 years at the European on spring street.

Thomas has grown to love cooking in the European way weather French, Italian of Spanish. The respect for fresh produce and knowledge of how to use each ingredient accordingly  to get the best out of them, drives him in his menu design.