In 2005, he scored a six-month internship in London at the famous Searcy’s Tower and graduated on the Presidents List from Schenectady County Community College in Culinary Arts. He has won several cooking competitions, including the SCCC Hot Foods Competition in 2004 and the Culinary Cornucopia Award in 2008, 2008, and 2013. Using his extensive experience and skills he has developed along the way, he now holds the position of Executive Chef at the Saratoga Marriott Courtyard and Excelsior Springs.

At this year’s Feast of the Fields, Thomas will be creating a savory pan seared duck breast with accents of raspberry and strawberry, along with a side of smoked potatoes and leeks; and poached pears with blackberry, blueberry and mint, all over a fresh microgreen salad.