Chef Thomas Cullen

Fairmont Olympic-The George and Lobby Bar

Las Vegas

Always around food because his parents were in the industry, Thomas spent his time on coloring books and kids' menus at Bob's Big Boy when he was five. His mother became a bartender at the Mirage and stayed for 20 years - it's where Thomas grew up.

Ono Tokyo: became a dishwasher at 14.

Busy sandwich shop at the Chaparral Hotel

Truck stop: line cook

Buca di Beppo: first line cook job (pasta) after he decided to be a chef as a career $9/hour. At this time, everything was hand made in-house at Buca. Learned about consistency.

One semester at Le Cordon Bleu College of Culinary Arts while working at both Buca and Morton's

Morton's The Steakhouse: pasta and steak stations. Made 500 steaks a night.

Monsoon Pan Asian Bistro

Pinot Brasserie

Venetian Hotel:

· Valentino (out of Beverly Hills): server

· Star Canyon (out of Dallas): runner

Lutèce

Café Bianco, Destin, Florida: worked under Master Chef Jack Shoop

Corsa Cucina, Wynn Las Vegas: worked under Chef Stephen Kalt

Tao Asian Bistro (highest grossing restaurant in the world), 2008, sous chef

Lavo: worked under Chef Ludo Lefebvre

The Silk Road, Vdara Hotel at ARIA, CityCenter: opening team

Mario Batali restaurant: where salumi and pasta were made in-house

Holsteins Shakes and Buns: adult shakes, 100 taps, handled all purchasing and operations

Personal Chef to NBA player at his summer house in Las Vegas

Guy Savoy, 3 star Michelin rated:

Seattle

Madison Holdings (Boom Noodle and Blue C brand): in charge of transitioning Boom Noodle to Kaisho, an Asian eatery

Tutta Bella, 2013: six month contract to help open Crossroads location. Studied briefly with Neopolitan pizza master in New York.

Chandler's Crab House: 2014-2017 executive chef

Wild Ginger, downtown: consultant moving ticket times from 1 hour to 10-15 minutes. Learned a lot about wine.

The Woodman Lodge, Snoqualmie: three years as executive chef

Tavolàta, Ethan Stowell Restaurants, Belltown, Stone Way: chef at Belltown, then closed due to pandemic. Moved to Red Cow to help with huge volume of to-go orders and to-go events. Returned to Belltown, then closed down again. Ultimately moved to high-volume Stone Way Tavolàta.

Fairmont Olympic Hotel, The George, and the Lobby Bar: restaurant executive chef

February 2022