Thomas Thompson C.E.C. Email & Phone Number

Chef Thompson’s culinary pedigree is a subtle blend of classic French training coupled with extensive travel, styles, and methods. He apprenticed under renowned chef Herman Heimeyer with Hyatt Resorts, opening new properties in Grand Cayman, Key West, Florida, and Columbus, Ohio. His love of the ocean has found its way into a large portion of his menu ideas and methods with the marriage of flavors between fresh seafood, seasonal local vegetables, and exotic yet light sauces his forte.Accolades include being voted among the Top Fifty Chefs in the New York City/ Philadelphia region. Frescos in Cape May, New Jersey, was highly acclaimed and named the “Best of the Best” by voters of the region during his tenure. His private Club experience is thorough, including The Winter Park Racquet club, W.C.I.’s Waterlefe Golf and River Club and The Bird Key Yacht Club. Chef Thompson also headed the culinary staff of Narcoosee’s and Flagler’s at Walt Disney World’s Grand Floridian Resort and Spa for several years. Experience also includes being an instructor for an A.C.F. certified culinary school.In the off season or as time allows Chef Thompson enjoys conducting cooking classes catering, consulting, and career day events at local schools. He is currently active as a National Officer in both the Naples and the Sarasota chapters of Le Chaine des Rotisseurs and Mondial Society. He was awarded the Bronze Star for his many years of work with the National Young Chefs competition, (Jeunne Commis).A current A.C.F. member, Chef Thompson has medaled in several regional and national competitions.

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  Walnut Ridge