Isaiah Thomas- Chef de Cuisine
Isaiah Thomas was born in New London, CT and raised in the U.S. Navy, which gave him an opportunity to travel and experience an array of cuisines at a young age. Isaiah came into the culinary industry at age 16 when he attended culinary school at Le Cordon Bleu Atlanta. Coming from a background of chefs, Isaiah felt right at home in the culinary industry. After his graduation at age 17 Isaiah landed an interview with Guenter Seeger and started is his career at Seeger’s. He went on to work at some of Atlanta’s best restaurants including Joel, KR Steakhouse and Peasant Bistro. When an opportunity became available at The Greenbriar Resort in White Sulfur Springs, WV and Isaiah went for it. There he was involved with the Culinary Olympics training program and he was apart of the opening culinary team at The Hemisphere Restaurant. After his time was up, he returned to Atlanta and continued to work in high end establishments. After spending years in the restaurant industry, Isaiah wanted a change in pace and turned his sights on to catering. Loving the creativity and challenge that catering brought he finally found his comfort zone. Isaiah’s catering style is influenced by his years in the restaurant, classical training and high technique. When Isaiah isn’t in the Mouthfeel kitchen creating, he enjoys martial arts, listening to podcast, eating at new places, Kung- Fu movies and music.