After retiring from a short career in competitive freeskiing, Tommy moved to San Francisco to finish his formal education and further explore his passion for cooking. He since graduated from UC Berkeley and has gained valuable experience in some of the best kitchens in the bay area including Eccolo, Adagia, Gary Danko, and Chez Panisse. He also had the privilege of being Bruce Hill’s sous chef at Bix as well as Tom Rippy’s sous at Betty Zlatchin Catering. Tommy has now ventured to create The Phoenix Supper Club that, he feels, draws on all of his past experience and represents the best elements of San Francisco food culture.
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