Born on July 24 1975, Thomas King grew up in Spokane Washington and unexpectedly found his future in the culinary arts develop while washing dishes to pay for college. While studying Jazz Percussion and recording, Thomas became drawn to the function of a kitchen through the expression of food on a plate and the leadership from his chefs. A transition from the art of Jazz improvisation and Rock and Roll drumming has now transferred onto a plate in the form of the culinary arts. Now, 23 years later, Thomas is considered a seasoned chef and proud to work for Block 16 Hospitality at their Gastropub ‘Public House’ in the Venetian.
The Making of a Chef
Moving up through the ranks in several kitchens in Spokane, Thomas felt he needed to relocate to a larger city to find out if cooking would become the path he would pursue. In the summer of 1998, Thomas moved to Las Vegas and was fortunate to arrive just as the mega resort Bellagio was opening. Once again starting at the bottom, Chef Marc Poidevin of Siro Maccioni’s ‘Le Cirque’ a 5 star/ 5 diamond French restaurant brought Thomas on as a prep cook to assist the tightly knit professional kitchen. Four years later, Thomas became Chef Tournant, worked his way through every aspect of the kitchen and was selected to open another Maccioni restaurant ‘Tre’ as a sous chef. After a year and a half at Tre, Thomas was brought back to Bellagio to work at ‘Circo’, an Osteria of the Maccioni family, where he worked his way up to Executive Sous Chef in three years under Chef Stefano Chiarugi. These 10 years of experience are where Thomas feels his education in the culinary arts inspired him to keep moving forward with the dream of opening his own concept in the future.
In December of 2008, chefs Poidevin and Chiarugi brought Thomas to Wynn Las Vegas to open Switch, a steakhouse in the new Tower of Encore. Here he was given the title of Chef de Cuisine and was responsible for all aspects of the kitchen from the menu to staffing. Thomas held this position for three years until Chef Anthony Meidenbauer, Block 16 corporate chef, reached out to him to open Public House (Las Vegas’s first true gastropub) as his Chef de Cuisine. For Thomas, this was a dream come true because of his passion for beer combined with the freedom to operate a concept that he envisioned as his own. Beer is being infused into the seasonal menus in the form of brining, battering, braising, mustards, aiolis, sausages and etc…as well as pairings for beer dinners with The Bruery, Wasatch and Squatters, Left Coast and Firestone. Currently Thomas has his Level 1 Cicerone and is scheduled to attend a 26 week coarse to become a Certified Level 2 Cicerone.
Serving Dinner nightly!
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