Restaurant Industry Profile: Meet Omni San Francisco Executive Chef Thomas Rhodes

SAN FRANCISCO, CA – A graduate of the California Culinary Academy, Chef Thomas worked in France in preparation for his large and varied career in the Bay Area.

He honed his skills at the Palace Hotel for 10 years as a sous chef, banquet chef and restaurant chef. With an entrepreneurial spirit, he opened his own restaurant, Black Bamboo, specializing in Asian fusion cuisine. As executive chef, he opened the Renaissance Club Sport at Walnut Creek, a hotel concept combining traditional amenities with a spa and sports facilities. Simultaneously, he returned to the California Culinary Academy as a chef instructor for the Academy Grill. Thomas became executive chef at the Westin Market Street, where he helped open Ducca. At the hugely popular and often in the news, the Clilft Hotel’s Asia de Cuba restaurant, Thomas once again served as Executive Chef. His next venture was at the Marriott Silicon Valley where he oversees a complete kitchen renovation.

Chef Thomas has extensive experience in restaurant and banquet production. He considers locavorism, Asian fusion of all kinds and French cuisines to be among his specialties. He is particularly interested in exploring and visiting local and sustainable producers to better understand the movement. (For more information, please visit

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Cecil N. Messick