Thomas Raymond graduated from Johnson & Wales University with a culinary degree. Thomas was a Garde Manger Chef at the Ritz Carlton in Boston, MA, and he studied under Michelin rated Chef, Phillip Rietengardt. From the Ritz, Thomas moved into the casino side of the business for 20 years, working for Ameristar, Midway Slots and Simulcast, Mountaineer Gaming and Nemacolin Woodlands as an Executive Chef and Director of F&B.

Thomas has been a part of opening teams for stand alone restaurants, hotel companies including the Ritz Carlton, Hilton and Resorts Casino. He has had the opportunity to work in many locations, each offering various cooking techniques like Fine Dining, Texas Pit BBQ, Farm to Table, Bistros, Gastro Pubs and large buffets feeding thousands of guests daily.

Thomas has been in the culinary business for 37 years and has learned a tremendous amount from incredible chefs, cooks and stewards who have not only taught him about the business but also about life and family.

“I am blessed with a tremendous, beautiful, loving wife who has supported me throughout my career and helped me to see that God, Family and then work is the balance needed to be a successful Chef.”