Roger Thomas’ interest in cooking began as a small boy when he was continually getting in his mother’s way in the kitchen of their home in Akron’s North Hill. Formal training began with two years of classes in Vocational Baking and Commercial Foods at North High School. His first commercial job was at age 16 at The Wine Merchant, a celebrated Akron eatery.
Roger has had extensive culinary experience in Europe from cooking in Scotland to oyster farming off the southern coast of France. His training with world-renowned chefs includes:
Apprentice (Stagiere) Chef Michel Pasquet; Restaurant Michel Pasquet, Paris
Apprentice (Stagiere) Chef Pierre Langlois, Auberge de la Poster, Varzy, Nievre, France
Chef Sauté; Saucier, Café Bordeaux, London
Menu & Design Consultant, Simply Steaks, Peter Gross Association, London
Counted notable experiences are:
A luncheon for James Beard prepared at Mr. Beard’s request (12 people, 8 courses)
A Chaud/Froid Luncheon for French Minister of Finance (60 people, 7 courses)
Complete wine and food menus for a Preston Winery Exposition (60 people, 7 courses)
Preparation of wine dinners for ZD Winery, Fess Parker, Burgess Vineyards and several European vineyards and wineries
Re-creation of the last First Class Dining Menu served aboard The Titanic (80 people, 10 courses) which received national media mention and local television coverage.
