Taps and Catch, Los Angeles, CA
Passionate about the culinary world, upon completion of culinary school Chef Hope made his way to Hawaii, where he began a long relationship with renowned chef Roy Yamaguchi, the pioneer of Hawaiian Fusion Cuisine. Tom was executive chef at the Roy’s in Maui, then moved to Denver, Colorado to open and become the chef of the Roy’s in Cherry Creek, then spent the next six months opening four Roy’s restaurants (Rancho Mirage, Austin, Philadelphia & Baltimore) and finally was appointed chef partner of what was to become one of the busiest Roy’s restaurants on the mainland at their Chicago restaurant.
After five years at Roy’s in Chicago, Chef Tom came west and joined the Manzella team in a newly created position of culinary director. Tom was recently featured on the Food Network’s “Unwrapped” program showcasing his use of Morehouse Food’s Atomic Horseradish.
Chef Tom visited the Skuna Bay farms in April of 2012