Chef Biography
After being discharged from the Army, Tom decided to visit friends in Europe and ended up attending the Cordon Bleu in London. After apprenticing in the kitchens of the Savoy and the Carlton Hotels, he worked on a cruise ship for a year, then the Hyatt O’Hare in Chicago, before entering the Culinary Institute. Upon graduating in 1976, he was offered a positon in Houston as executive chef at 120 Portland and then River Café.
In 1986 he opened his own restaurant in Houston, Wine Connoisseur, where Great Chefs taped him for their Great Chefs of the West series.
Recipes
Pork Tenderloin with Date and Fig Chutney and Vegetable Saute
Serving: 6 Print Pork Tenderloin with Date and Fig Chutney and Vegetable Saute By Great Chefs November 10, 2015 The fruity sweet and sour chutney is a perfect foil for the pork. The same recipe also works well with boned, skinned chicken breasts. The chutney can be made up to four days in advance. Reheat […]
Salzburg Nockerel with Vanilla Sauce
Serving: 4 Print Salzburg Nockerel with Vanilla Sauce By Great Chefs November 10, 2015 This is a welcome variation on the classic floating island. The baked meringues have an appealing texture and appearance, and the custard sauce is velvety and rich. Ingredients Custard Heavy (whipping) cream – 4 cups Egg Yolks – 4 Sugar – […]
Avocado and Shrimp Terrine
Serving: 8 to 10 Print Avocado and Shrimp Terrine By Great Chefs November 10, 2015 The pale green of avocado paired with the pink shrimp and red sauce make this dish as pretty as it is easy to prepare. This recipe is a lighter and more refined version of guacamole and can be served as […]