Thomas Moore grew up in Tamworth, rural NSW, where his parents operated a culinary and medicinal herb farm. With his Father being a pharmacist and his Mother an artist, Thomas was destined to combine the two fields to take up a career in cookery.
Thomas’ success began early. At age 19 he won Australian Apprentice Chef of the Year before travelling around Europe and North America, working in 5 star hotels and top restaurants.
He was then offered the position of executive chef at the tender age of 22 in a 450 seat seafood restaurant in Victoria, Canada, where he stayed for over two years.
Thomas met his wife, Crystal, in the hospitality industry in Canada and then moved back to Australia with her to soon begin their own restaurant in Canberra, Sage.
Sage was to be the spring board for Thomas’ career, winning numerous accolades including a prestigious “Chef’s Hat” by the Sydney Morning Herald. Thomas is constantly contributing articles and recipes to the local newspaper, the Canberra Times, where his restaurant was named in the top ten of Canberra restaurants by the critics.
Thomas takes an especially keen interest in training his staff, and also any one else who shows an interest in cookery. Thomas was a part time lecturer at Canberra Institute of Technology for two years, training new apprentice chefs, and judging cooking competitions. He also has been the guest chef for many other local cooking demonstrations and private cooking schools and children’s schools.
Thomas and Crystal were awarded the 2007 Minister’s Award for excellence in training Australian Apprentices – the only restaurant in Australia to be awarded this prize this year.
And, after having been invited to cook for the Ancient Culinary Artist’s Guild – “the Chaine Des Rotissieres” at Sage Restaurant earlier this year, Thomas and his wife Crystal have taken on a new project.
Thomas just recently sold Sage to his Sous Chef, and took over Grazing (see grazing.com.au) back in a rural setting of Gundaroo, 25minutes outside of the Nation’s capital. Here the emphasis is on quality regional ingredients, including produce from the restaurant’s own ½ acre of vegetable patches and herb gardens.
With his sights set high for things to come in 2008, this 31 year old Chef is certainly a high achiever, and looks forward to sharing his ideas and experiences with everyone!!