Chef Thomas Wood
I got my start in Virginia and have slowly moved to the west coast through North Carolina, Indiana, Texas, and now I’m making my home in Washington. I’ve enjoyed and experienced a wide wealth of local cuisines and ingredients over my 8 years of professional cooking from a variety of ethnicities and special diets. These include keto, diabetic, anti-inflammatory, macro counting, calorie counting, pescatarian, vegetarian and vegan, kosher, gluten free, and more!
Food was a huge part of my life growing up; not just to enjoy eating, but to share with others. I have so many memories of baking with my mother when I was a child, and I’ll always remember the smiles we received whenever we gifted someone a homemade treat. Eating can be a group experience that brings everyone together, and I’m proud to be able to provide that sort of experience for all of my clients to enjoy with their families.
Whether you just don’t have time to cook, want to try something new, lose weight, or bulk up, I have the perfect menu in mind for you!
Highlights from Thomas' Menus
Miso Chicken with Edamame, Red Bell Pepper, Scallion, Sesame, & Buckwheat Noodles
Milk & Thyme Poached Bass with Roasted Leeks, Fennel, & Baby Potatoes
Pan Seared Turkey Cutlets with Country Style Green Beans & Mashed Potatoes
Thai Curry Chicken with Mushroom, Carrot, Onion, Snow Peas, & Sweet Potato
Barramundi with Seared Baby Bok Choy, Ginger Rice, & Black Garlic Sauce
Chicken Tikka Masala with Curried Cauliflower & Brown Jeera Rice
Red Wine Braised Chicken Thighs with Tomato, Zucchini, Squash, & Cannellini Beans
Brie & Sundried Tomato Stuffed Salmon with Zucchini & Bulgur Wheat
Swedish Turkey Meatballs with Green Beans & Brown Rice with Garlic & Shallot
Shrimp Pad Thai with Bean Sprouts, Red Bell Pepper, Egg, Cilantro, Lime, Peanuts, & Brown Rice Noodles
Lemon & Oregano Marinated Chicken Breast with Lemon-Parmesan Asparagus & Italian Farro
- Coriander Crusted Trout with Smoked Paprika Brussel Sprouts & Roasted Yukon Gold Potatoes
More about Thomas
When did you first get interested in cooking?
My family was always highly into food, and used it as an opportunity to bond. I remember pressing the dumpling dough for my grandmother when I was too young to even be in school.
What is one recipe skill you think everyone should have in the kitchen?
Utilizing your basic flavor enhancers. Salt, fat, acid, heat any one of these can bring a dish to life, but combining them can elevate even the simplest of dishes.
What 3 ingredients can you not live without?
Butter, fish sauce, and rice wine vinegar. Probably not all at the same time though!
If you were not a chef, what would be your dream occupation?
A professional athlete. Maybe a runner or a swimmer. Cooking keeps me on my feet, and is a major reason why I love it so much. I couldn’t imagine working a desk job.
Do you have a signature dish you are known for and what do you love about it?
Sweet basil glass noodles. It’s a bit of an Asian hodge podge with Korean noodles and thai basil, but the sweet and herbaceous elements create a good bed for any additional ingredient. I’ve thrown in beef, chicken, shrimp, broccoli, gailan, broccolini, and even fruit like lychee and mango in there to great success!
If you were to describe your perfect dining experience, what would that look like? Menu, location, and the company you’d share it with!
A really fancy steakhouse with extravagant sides. Also would hopefully come with the will to not fill up on sides before I even get my main meal. I’d love for a quiet, relaxing night to chill with my closest friends as we catch up with each other.
Do you have a culinary muse or hero? Tell us a bit about them!
Chef Janice Sandoval, my mentor and my hero. She snatched me up right out of culinary school, dragged me out of my awkward shell kicking and screaming, and shaped me up into the professional chef I’m proud to be. She’s so impactful on my life, I can’t imagine what my life would be like now if I hadn’t met her.
What would be your biggest piece of advice for young chefs just beginning their career?
Find something you love to cook, and love to eat. Classical training is important, but nothing is more important than loving what you do.
Fun fact about you:
I somehow managed to move to Washington in the same month my sister and my mother decided to move out of their home states. None of us communicated the idea with each other. I guess we’re just that in sync.
Favorite Quote:
“Food is everything we are. It’s an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It’s inseparable from those from the get-go.”
