Meet the chef
Thomas Calhoun was drawn to the kitchen from an early age. Attending culinary school at East Valley Institute of Technology while in high school focusing on classic french cooking. After graduation, Calhoun trained at the Scottsdale Culinary Institute campus of Le Cordon Bleu studying pastry arts. Thomas worked under James Beard award nominated chefs at La Condesa and Uchi. He focused the early years of his career on learning as much about cooking and pastry as he could absorb. Having staged in Asia & Europe, his home base was Austin prior to relocating to Wilmington.
Throughout his career, Thomas has worked at various other renowned restaurants including Lenoir, and Aviary Wine and Kitchen, where he served as Executive Chef. His work at Lenoir was much-lauded, and he was nominated as both Rising Star Pastry Chef in Austin and Pastry Chef of the Year. His first year at Aviary landed a nomination for Best New Chef in Austin. Austin Food & Wine has also recognized his culinary skills.