Thomas Mory 350x350 - Thomas, Mory

Biography

Chef Mory Thomas has both a culinary degree from Instititue of Culinary Education and a Hotel Restaurant Management degree from the University of Houston Conrad Hilton College. Thomas has had a healthy relationship with food since he was a kid eating corn off the cob from the field of his grandfather’s farm in western Kansas, devouring state fair cotton candy (way before my sisters), and loving mountain oysters so much he couldn’t stand the excitement when they were being fried. As a young boy of about 12 years old Thomas was fascinated with the idea... READ MORE

Chef Mory Thomas has both a culinary degree from Instititue of Culinary Education and a Hotel Restaurant Management degree from the University of Houston Conrad Hilton College. Thomas has had a healthy relationship with food since he was a kid eating corn off the cob from the field of his grandfather’s farm in western Kansas, devouring state fair cotton candy (way before my sisters), and loving mountain oysters so much he couldn’t stand the excitement when they were being fried. As a young boy of about 12 years old Thomas was fascinated with the idea you could go somewhere and someone else would cook for you. Thomas started his career working for Jean-Georges Vongerichten before entering the publishing world at Martha Stewart Living Magazine and Food and Wine Magazine as a recipe developer and food stylist. In 2002, he was recruited to start the Food Network test kitchen where he wrote thousands of recipes, designed a line of cookware, and opened a branded concept at Yankee Stadium. In 2016, 14 years later, he set out on a new venture to build on these accomplishments and relationships by opening up Square 1 Community Eatery, to combine his two passions: food and community. In his spare time he founded a not-for-profit park advocacy group, Washington Park Association of Hudson County. Thomas also enjoys traveling to Mexico frequently among other places with his partner of 26 years.

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What is your favorite NYC restaurant? And what is your go-to dish? As I've mentioned I'm a sucker for Mexican food. Chef Julian Medina's Tolache is my go to happy place. A must is the Huitlacoche Quesadilla, Short Ribs and Bone Marrow Tacos, and the Chef's Selection margarita. I'm smiling just thinking about it. What is your ultimate meal? Does ice cream count? What three things are always in your pantry? Eggs, lemons, and tortillas. If you weren't a chef, what would you be? If I weren't a chef I'd be an arborist because, like food, trees are essential to our health and well-being. If you could cook with anyone, who would that be? Never an easy answer for me. I'm a big fan of Yotam Ottolenghi for his use of spices and tons of herbs, but then there's Vietnamese chefs like Summer Le who is reimagining classic dishes, or Mexican chef Enrique Olvera, not a surprise here. Chef Olvera has highlighted just how special, nuanced, and complex Mexican food can be. What’s your favorite NYCWFF memory? The Tacos and Tequila event on the pier many years ago. It was a beautiful night with friends, tacos and .... of course...tequila!