Cooking started at an early age for Thomas when he began testing recipes from his family's library.  His passion for cooking grew in his pursuit to bring satisfaction and joy to people through his food.  It was only after working for James Beard Award winner, Chef Michael Schwartz of Michael’s Genuine Food & Drink in Miami, Florida in 2007 that Thomas learned to utilise local ingredients in an approachable manner. 

In 2010 he became the Head Chef of Michael’s Genuine in Grand Cayman and was able to bring this ideology to the island.  As an advocate for local farmers and fishermen, he pushed others to use their ingredients in their restaurants and homes.  Upon learning about the invasive lionfish and its negative impact to the island’s ecosystem he set out to do his part as a chef (and avid scuba diver) to make a change.  As a member of the Cayman United Lionfish League (CULL) his efforts to regain control of the reefs through regular culls and educating the public have made this venomous fish a delicacy across the island. 

In 2015 he became the Head Chef of The Brasserie, a leading farm-to-table restaurant in Grand Cayman, by James Beard Award Winner Chef Dean Max, that is dedicated to using local products through its own garden, farms and fishing boats. 

In 2017, he returned to working with Chef Schwartz to open and head Fi’lia at the SLS Baha Mar in Nassau, Bahamas, where he brought his experience from Miami and Grand Cayman and knowledge of lionfish to the island.

Upon returning to Grand Cayman in 2018, Thomas launched his own company, Tomfoodery Kitchen, a concept centered on using local ingredients and flavours in combination with his knowledge of global influences and techniques.

In 2023 he is embarking on a new chapter of his career where his company Chef On Call will provide private chef services, event catering and restaurant consulting to residents and visitors across Grand Cayman. His other projects include his new brand Cayman Peppa Sauce and a locally-inspired service called Cayman Pantry.