Chef Biography
Guillermo Thomas was born in Gijon, Spain and raised in Pittsburgh, Pennsylvania. In 1987 he graduated from Johnson & Wales in Providence, Rhode Island and apprenticed as sous chef at Great Chef Nitzi Rabin’s Chillingsworth Restaurant on Cape Cod. He became the executive chef of the Queen Ann Inn in Chatham, Massachusetts and then executive chef of Rabin’s Chills Bistro in Vail, Colorado.
In 1995 he was lured to Nashville to become the executive chef of the historic Heritage Hotel’s “Capitol Grille”, which is where Great Chefs found him in 1997 for their Great Chefs of the South television series for the Discovery Channel.
In 2001, Chef Willy Thomas, as he is known, went on his own to open the Park Café. He and his wife, Yvette, opened a second restaurant five years later called Eastland Café, and six years later in 2012, they opened their third restaurant, Pomodoro East.
Recipes
Pan-seared Scallops with Zucchini and Summer Squash, Cheddar Grits Soufflé, and Salmon Roe Butter Sauce
Serving: 4 Print Pan-seared Scallops with Zucchini and Summer Squash, Cheddar Grits Soufflé, and Salmon Roe Butter Sauce By Great Chefs November 11, 2015 Guillermo Thomas takes the South’s humble grits and gives them a maximum upgrade to accompany seared scallops and pretty roses made of summer squashes. There are many parts of this recipe, […]
Pan-fried Soft-shell Crawfish and Eggplant with Caramelized Nuts and Lemon Butter Sauce
Serving: 4 Print Pan-fried Soft-shell Crawfish and Eggplant with Caramelized Nuts and Lemon Butter Sauce By Great Chefs September 25, 2015 Spicy seasoned flour is used to dust slices of eggplant and soft-shell crawfish, which are fried and stacked on the serving plates. A wine and lemon-based butter sauce and crisp caramelized nuts accent the […]
Restaurant Information
Address: 701 Porter Rd, Nashville, TN 37206
Phone:(615) 873-4978