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Chef Thomas Andresakes
When it comes to dinner service for big crowds, Chef Thomas Andresakes started young. Really young. He could barely reach the counter when he first remembers helping his parents cook a Thanksgiving feast, complete with a perfectly cooked turkey and all the fixins. Chef Tom always saved a spot for the stuffing, with morsels of bacon, onions, and raisins folded in.
Fast forward through a few decades and kitchens from New Jersey to Florida, Chef Tom has taken his passion for layers of flavor to the next level. He believes in letting his food speak for itself, through exceptional cooking technique. A lover of all things braised, he points to lamb shanks as a contender for his personal favorite. “It's all about how you build layers of flavor with each step of the process,” says Chef Tom. “Low and slow!”
More About This Chef
Favorite Minor’s® products
All of the Flavor Concentrates, because of their versatility!
Deli-Prepared Foods Specialist East
Culinary Institute of America, Hyde Park, NY
Chosen to cook at the James Beard House in NYC
American Culinary Federation (ACF) certified Executive Chef
- Basking Ridge Country Club, Basking Ridge, NJ—Executive Chef
- Orange Lawn Tennis Club, South Orange, NJ—Executive Chef
- 40 Main Street, Millburn NJ—Executive Chef
- Il Cortile, NYC—Executive Chef
- Christine’s Ristorante Orlando, FL—Executive Chef
- Academy of Culinary Arts, Lakeland, FL—Chef Instructor