A move to Dublin brought two and a half years of invaluable experience under Chef Terry White as Chef de Partie working in the Four Seasons Hotel, Simmons Court.
He left the Four Seasons to further his skills and knowledge, working for another two and a half years alongside Derry Clarke and his team in L’Ecrivain as Chef de Partie. Working his way through each section of the kitchen he was then promoted to Sous Chef. There he learned the secret that less is more and not to complicate flavours.
He hopes you will enjoy the culmination of his culinary journey thus far at the new Locks Brasserie.
A move to Dublin brought Thomas to a waiting position in Roly’s Bistro in Ballsbridge and his life partner.
The pair set off for Australia, travelling and working, returning to Ireland after a year, where Thomas landed a job in Eamon O’Reilly’s newly opened One Pico. This is where Thomas discovered the joyful dining practices of a fast growing Ireland.
Thomas moved on to become assistant manager in the brand new Bleu Bistro on Dawson Street, and his confidence grew even more at Mint in Ranelagh with Michelin star chef Oliver Dunne.
At last, five years ago, Thomas joined our team at Pearl Brasserie. With his consistent dedication to the needs of our customers and fine attention to detail at Pearl, Thomas was the obvious choice to lead the team at our new restaurant, Locks Brasserie, Portobello.
Thomas looks forward to sharing his commitment and passion for good food and wine with customers every day.