Sean Thomas's experiences as a chef has taken him on a journey to many exciting places, where he's created colorful and delectable dishes that livens the taste buds of the patrons who enters his restaurants. As an Executive chef, he consistently inspires his staff to create meals of perfection. He is eager to share his experiences with you and answer your questions about his personal journey.

Exceptional People Magazine was thrill to ask Chef Thomas a few questions.

EPM: What has been some of the most interesting places you’ve traveled as a chef?

Chef Thomas: I really enjoyed spending time in Puerto Rico. I traveled there a couple of years ago to visit a rum distillery. That was quite an experience in itself. The most exciting thing about the trip however was the food and people. The people of Puerto Rico are passionate about their lives and their culture. This passion is portrayed through their cuisine. Locally owned products are used in all of their food. No specially formulated produce there. Fresh papayas, rice, melons, plantains and rum...lots of rum. The hotels were nice as well, and the cobblestone streets...it is an awesome city. I plan to go back later this year. It will be my third visit.

EPM: Who are some of your favorite chefs and why?

Chef Thomas: One of my favorite chefs Chef Don Barnes of Washington, DC. I recently dined at his restaurant and I really enjoyed the experience. He is really pushing the envelope with his culinary creations yet his food remains simple and uncomplicated. That somewhat mirrors my style of cooking, simple yet classy.

EPM: As a culinary student did you face any challenges in the kitchen? Did you find some things more difficult to learn than others? If so, how did you handle those situations?

Chef Thomas: There were many challenges. Some more difficult than others. The most challenging thing about school was the end of the year exams. We were given a box of miscellaneous food products that we had to create a full three-course menu from within one hour. That is somewhat difficult. You had to step up your culinary game to ensure that you make great food and impress your teachers. Your grades depended on it. It is always fun doing something that you love to do.

EPM: What types of ethnic dishes if any can you prepare and why them specifically?

Chef Thomas: I really enjoy Brazilian cuisine. I enjoy their usage of spices, plantains, beans, and rice. The people, the culture, the environment - everything about brazil is over the top - the flavors, the women and the people.

Read Chef Thomas's interview with Exceptional People Magazine

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