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Growing up on the Eastern Shore of Maryland, Thomas began cooking at a countryside inn that combined classic French techniques with local produce and its own garden. Moving to Los Angeles in 2007 provided the opportunity to work for such chefs such as Mark Peel at Campanile; Rory Herrman, opening Thomas Keller's Bouchon Beverly Hills, and Scott Leibfried while working for Gordon Ramsey on "Hell's Kitchen" and "Kitchen Nightmares."
Returning to the East Coast in 2013, Thomas began to explore the New York food scene while working for Chef Eli Kaimeh at Per Se; opening Ivan Ramen with Chef Ivan Orkin , and rejoining Chef Scott Leibfried as part of the Reviver team.
This diverse culinary foundation inspires Thomas to explore innovative techniques and bold flavors and to use them in developing recipes for Greensbury's online organic market.
