Tom graduated from Texas Tech University with a degree in Restaurant, Hotel, and Institutional Management and from the Culinary Institute of America with an Associate Degree in Culinary Arts. After graduating, Tom chose a path of large scale food operations including: Apprenticeship under the supervision of Certified Master Chef Fritz Gitschner at the Houston Country Club, Executive Chef of the World Trade Center Dallas, Chef Tournant with Culinaire International at Dallas Convention Center, Food Glorious Food, and The Myerson Symphony Center. He found his true love, off premise catering, at Spice of Life Catering, eventually opening his own operation, Ultimate Cuisine and Events.

Showing his true heart, he focused on using his leadership and training skills with individuals who are looking to change their lives through food at the Tarrant Area Food Bank, as Development Chef of the Community Kitchen program. Through service, he has given back to numerous organizations, such as Director of the Fort Worth Chapter of Texas Chefs Association, being awarded Texas State Chef of the Year in 2012.

Moving from the kitchen, Tom took his organizational and logistics skills to numerous food service distributors. Freshpoint Dallas, Halpern’s Steak and Seafood, and Hardies Fresh Foods all enabled him to look to the future of an ever-changing industry and specialize on local, sustainable product placement and education. Since joining Rosewood Beef in 2020, through many challenges, Tom has elevated Rosewood to be one of the premiere Wagyu Beef brands in the country.