Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986 for the Swissotel Drake.
What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia in 1989 and on to Hong Kong in 1991. For the past 15 years, Thomas has explored South East Asia and its cuisines and regional specialties. In 1992 he joined the Mandarin Oriental Singapore’s Kitchen team as Executive Sous-Chef. After three years in Singapore, Thomas for the first time came to the Philippines in the capacity of Executive Sous-Chef for the Makati Shangri-La Hotel. Chance offered itself in 1997 when he was offered the Executive Chef for the prestigious Hong Kong Jockey Club. He lead the culinary team of the Happy Valley Clubhouse for 4 years before returning to the Hotel industry in taking on the Kitchen team at Le Royal Meridien & Meridien President in Bangkok. A change in operating company and the business effects of SARS prompted Thomas to return to the Philippines and to Mandarin Oriental Hotel Group in 2003 as Executive Chef for the Mandarin Oriental Manila.
Ever seeking new challenges, Thomas decided to join the educational field in 2008 as Senior Culinary Lecturer and Enderun Colleges, a prestigious international hospitality school associated with the Alain Ducasse Formation in Paris for it’s culinary program. Thomas is also Director for Culinary Recruitment at NEXC, a Hospitality placement company.
Throughout this long career spanning 30+ years, 4 continents and 7 countries, his keen interest in regional Asian cuisines, their cooking techniques and unique cultures, combined with his traditional continental European culinary upbringing has influenced his cooking style and culinary creations today.