Welcome to my world of flavors where I've spent a lifetime Crafting Culinary Journeys Around the Globe.
From kitchen to consultancy, Thomas blends creativity, precision, and mentorship—helping restaurants, caterers, and institutions elevate taste, consistency, and profitability.
Culinary masterpieces crafted with precision and passion
Fusion dishes blending global flavors
Authentic regional specialties
Nutritious yet delicious creations
Memorable dining experiences
Large-scale quality meals
Creative seasonal offerings
Comprehensive solutions to elevate your food business
Evaluating operations from sourcing to serving, identifying gaps in quality, hygiene, and customer satisfaction with actionable recommendations.
Converting traditional operations into lean, cost-optimized models through strategic analysis of materials, manpower, and processes.
Balancing portion control, taste, and nutrition to ensure every dish upholds health standards and authentic flavour.
Regular sessions for staff and management to build consistency in service, maintain hygiene, and improve customer experience.
Specialized models for event catering, hospital catering, flightcatering and institutional catering ensuring efficiency and profitability.
Introducing new dishes blending local flavours with international cuisines to keep your brand relevant and appealing.
My culinary journey began with a deep passion for food, people, and the art of hospitality. Over the years, I've had the privilege of working across renowned hotels, hospitals, cruise lines, and institutions — each experience shaping me into the chef I am today.
I started my career as a Management Trainee in a 3-star hotel at Bangalore, where I worked across all departments for 2 years, gaining valuable exposure to every aspect of hotel operations.
Later, I joined the Taj Intercontinental, Bombay, as a Chef Trainee and spent 2 years honing my culinary skills and mastering classic techniques.
My next chapter took me to Abu Dhabi, where I joined the Ramada Group of Hotels as a 1st Commi and Sous Chef, a role I proudly held for 5 years.
After that, I served as an Executive Chef at Bhu-Hasa (Oil Refinery) for 1 year, followed by 12 fulfilling years at Rashid Hospital, Dubai, overseeing the culinary operations of a 500-bed facility.
I also worked as Executive Chef at Saj Flight Kitchen, Cochin Airport, and later joined the Royal Caribbean Cruise Line, U.S.A., where I spent 2 years delivering exceptional dining experiences on board.
Teaching has always been close to my heart — I've spent 12 years in Hospitality Education in Kerala, training and guiding aspiring chefs to excel in the industry.
Along the way, I owned and managed a Bakery Partnership for over 3 years, experimenting with flavors and creating delightful baked goods.
Beyond my professional roles, I've also helped set up and open restaurants, and collaborated with industrial institutions, universities, and hotels to establish and enhance their culinary programs.
My Expertised areas:- Hotel catering, flightcatering, hospital catering, cuisine lines and teaching.
Each of these experiences has enriched my understanding of the culinary world — from the kitchen to the classroom — and continues to inspire me every single day.
Unwavering commitment to culinary perfection
Blending tradition with modern creativity
Building profitable and eco-friendly models
Empowering teams through continuous learning
Objective: To develop and empower entrepreneurs in the food industry by combining culinary creativity, business management, and operational excellence.
Launch or restructure profitable food businesses
Maintain quality, hygiene, and customer satisfaction
Implement cost-effective and scalable systems
Lead teams confidently and create consistent brand experiences
Vision: Guide students in building successful, sustainable careers in the food industry from education to professional advancement.
Mission: Connect education, training, and real-world experience to transform passion into rewarding careers.
Conduct seminars and workshops
Offer internship tie-ups with industry
Provide entrepreneurial incubation
Create campus-based food ventures
Let's transform your food business together
