Thomas Sixsmith Email & Phone Number

Napa, Ca, Us

United States

Managed the operation of the culinary department for Delicato Family Winery with the emphasis on elevating the food programs offered to the consumer, trade and Delicato family events. In charge of creating recipes with research and development of the food bites to be paired with the wines in our portfolio. This included the writing, implementation and execution of all culinary dishes served on site the various food programs, this included the wine and food small bites tasing and garden inspired Friday lunches paired with wine, with a menu that changes monthly to reflect what was growing from the estate garden. In charge of budgeting, P&L and cost controls set by the general manager. Oversaw a kitchen staff of 7 chefs, including the sous chef, kitchen steward and on-call chefs, managing labor, ordering from local farmers, growers and food purveyors with sustainability in mind on all products being purchased while maintaining the food costs, to ensure the highest quality foods are being served to the customers.

St Helena, California, United States

United States

Creative executive chef for Anaba Wines in Sonoma, In charge of the development of all culinary offerings at the winery, from the daily pairing plates tasting menu, to the wine and food experience offered 3 times a week. I am in charge of overseeing the preparation and service of all kitchen staff of 6 BOH employees and work in conjunction with the tasting room and wine club managers to execute culinary events such as our Wine Club Winemaker Tasting Brunch Series. My additional responsible for budgeting, P&L and cost controls set by the proprietor and owner.

Oakville, California

Worked in conjunction with the executive chef and pastry chef de partie to create all dishes and tastings components for the winery's culinary programs and events including daily guest visits, private experiences, business lunches, company dinners and special events to ensure a luxury experience that reflects the winery's French and California origins. Oversaw the presentation and service of the culinary program when executive chef was not present, including managing labor and food costs, ensuring food quality and exceeding customer satisfaction.

Oakville California

Managed the operations of all aspects of the winery house kitchen to ensure the success of the winery's robust wine and food program that relied on classic and modern culinary techniques. Responsibilities included, the planning and execution of daily lunches and dinners, teaching hands-on cooking classes, developing and testing recipes for the wine club's monthly communications and Cakebread's annual cooking class series, as well as assisting with the production of large-scale winery events, such as open houses, release parties and the American Harvest Workshop. Day-to-day tasks included scheduling and supervising on-call chefs and dishwashers to ensure a professional, orderly and safe execution of all kitchens operations. Additional tasks included purchasing all food products, dry goods and supplies while maintaining excellent relationships with vendors and purveyors. Proudly served on the winery's Green and Safety committees.

Oakville California

Developed a personal culinary program catering to Leslie's dietary restrictions.Planned and prepared health-driven, farm-to-table meals for Leslie and his guests.

Oakville, California

Responsible for planning and preparing food and wine pairings offered daily to winery patrons that met the high expectations of Robert and Margrit Mondavi under the supervision of Winery Chef.