Thomas Kovacs was born in 1939 in Zrenjanin, Yugoslavia and was educated in Budapest, Hungary. He graduated from culinary school in 1957 in Budapest, and won numerous culinary awards in Hungary and Germany from 1959 to 1962 while he was apprenticing at the Royal Hotel in Budapest, the Münchener Hotel in Frankfurt, the Atlantic in Hamburg, and Piiroska Restaurant in Stuttgart.
In 1964, he immigrated to San Francisco to work as garde-manger at the Fairmont Hotel; then he was on to second cook at the Bohemian Club, working chef at the Ratskeller, and executive chef at Schroeder’s Restaurant, all in San Francisco.
In 1972, he was hired as executive chef at Brennan’s in Dallas and was moved the following year (1973) to New Orleans as the executive chef for Commander’s Palace, which was the beginning of the Brennan family hiring outstanding Great Chefs like Chef Kovacs, followed by Gerhard Brill, Paul Prudhomme, Emeril Lagasse, Jamie Shannon, and Tory McPhail.
In 1980, he joined Sheraton Corporation to become opening executive chef for their new properties in Los Angeles, New Orleans, Tokyo, and San Francisco. In 1993, the Princess Hotels brought him to Bermuda as executive chef for one year.
In 1994, General Manager, Yogi Hutsen, of the Sheraton Seattle brought him back into the Sheraton fold, as opening IBU and later as Director of Culinary operations for that facility. It was there that the Great Chefs television crew caught up with Chef Kovacs to tape him for the Discovery Channel’s Great Chefs of America series.
He stayed with Sheraton Seattle until 2004, when he became corporate chef for Noble House, then Coastal Hotel Group, both in Seattle. Chef Kovacs currently consults for Coastal Hotels.
Salmon with Smoked Wild Mushrooms
Serving: 4 Print Salmon with Smoked Wild Mushrooms By Great Chefs October 2, 2015 This dish is full of Northwest flavors. Salmon broiled with the skin on is placed on a rich stew of wild mushrooms and veal glaze. It is served on plates bordered with golden-broiled cheese-covered macaroni and garnished with asparagus, corn, and […]
Croustillant of Dungeness Crab
Serving: 4 Print Croustillant of Dungeness Crab By Great Chefs September 26, 2015 Fennel accents crab meat, showing up as a bed for the croustillant, in the crab mixture at the center of the croustillant, and as a garnish. The crab balls are coated with spiky broken pasta or shredded phyllo before being sauteed. The […]