The inspirational success story of Sean Andre Thomas, Executive Chef, tells of culinary talent, drive and an amazing ability to build positive relationships with people.

Chef Thomas, known by many as the “business savvy chef,” began his culinary career over 15 years ago as chef of Darryl’s Wood Fired Grill in Norfolk, Virginia. There his natural ability to mentor and motivate others to reach their highest potential was quickly noticed. Chef Thomas’ restaurant became the model unit for the company, the only certified training restaurant company-wide. Many new and tenured chefs and managers visited to train and learn under his direction.

After three successful years with Darryl’s and a desire to elaborate on his creative flair, Sean moved on to become Executive Chef of J. Gilberts Wood-Fired Steaks in Washington, D.C. His first assignment was to develop and implement a complete lunch menu, for the previously dinner only establishment. Once again, he exceeded all expectations, with the development of succulent dishes such as pecan crusted Scallops served with mashed sweet potato, triple berry arugula slaw, and saffron aioli. Other items included oven roasted Muscovy duck served with brambleberry, and oak mushroom ragout with wilted mesculin greens. Even more, the new lunch menu increased the restaurant’s sales by more than 35 percent from the previous year.

With this significant accomplishment under his belt, Chef Thomas set his eyes on a larger target -- New York City. Chef Sean was given this opportunity to advance his career with his promotion to Regional Chef with Houlihan’s Restaurant Group. In his new position, he developed, implemented, and executed the rollout of new menu items. Working under Certified Executive Chef and Vice President of Culinary, Dan Admire, Chef Thomas’ territory grew to include New York City as well as seven states and 21 restaurants. He also served as menu consultant for many of the franchise restaurants throughout the country.

When asked about the challenge of managing food quality in so many places, Chef Thomas sticks to his life’s mantra: “It’s somewhat easy to do, when you’re doing something that you love.”  While traveling, coaching, teaching, and eating his way through America, Chef Thomas continued to master his craft through the Pro-Chef Continuing Education Program at the Culinary Institute of America in Hyde Park, New York.  There he studied with many talented chefs from different genres and ethnic styles.

As the Executive Chef of Devon Seafood Grill in Chicago, Chef Thomas purchased fresh fish on a daily basis from many different regions including Hawaii, Chile, Maine, and Florida. His artistic skills were evident as he inspected and hand cut each piece of fish on-site to ensure the highest quality of freshness. Along with his staff of 31, he prepared all of Devon’s desserts, soups and sauces from scratch. “Food is at its finest when served with simplicity,” states Chef Thomas. This philosophy is apparent in his favorite dish -- grilled swordfish served with lobster gnocchi, along with fresh fennel, spinach, and diced tomatoes topped with a cherry port reduction, and fried leek straw.

In a continuing effort to expand on his culinary brand, Chef Thomas has been featured on several local and national television food programs. He has also held private and public cooking classes for his patrons and loyal guests. Moreover, Chef Thomas is a contributing writer for Exceptional People Magazine with his monthly column entitled CAFÉ 1017, a virtual restaurant where chefs and foodies meet to discuss all things culinary.

Clearly, Sean Thomas has made his mark as a dynamic, highly motivated and creative chef. Now, at the top of his game, look forward to many more great dishes, and surprising twists, for years to come.

Member:     Washington, D.C. Chapter: American Culinary Foundation