Tom McKune

Private Chef

 Cooking has been an influential part of my life, although my working career has not always centered on culinary arts. I went to school to study economics and worked in finance at a large international bank for 8 years after University. My passion for cooking drove me to make a career change. In 2018 I graduated with honors from The Restaurant School at Walnut Hill College. The experience I gained in a high-stress, results-driven environment as a financier, combined with my new culinary skills make me the perfect fit to operate as a private chef, regardless of the job’s nuances and challenges.

Background

At a young age I recognized the special relationship between food and culture, which has fueled my passion of exploring the world’s culinary traditions. It is this cultural passion, connection, and the human experience itself that drive me to explore the culinary arts. I have always been a firm believer that hard work leads to success and I use this as motivation to stay focused on the task at hand. As my professional career grows, so does my dedication to my craft and my desire to continue to learn. With new life experiences, valuable lessons will be learned including the adaptability to survive the culinary industry and develop the teamwork and leadership required to be successful.

I am a big believer in education via cuisine and it is this aspect of the culinary world I am eager to share with others. This could be with a customer in my restaurant, a fellow chef working the same line, or just a friend who is over for a home cooked meal.  I use the skills and techniques that I’ve learned to create a kitchen based on education wherever it is that I cook. The food always tells a story and help others experience the same passion and love we feel back in the kitchen. This philosophy extends beyond  consumption and preparation of food but to its historical origins, growth and cultivation. We have just as much to learn about where our food comes from and how it is grown as we do from the final product on the plate. 

"
Chef Tom’s Beef Wellington was the best meat I’ve ever eaten. He excels at cooking meat dishes - using a combination of techniques like the sous-vide and a hot cast iron pan, the results are amazing!

Dr. Wally miller jr.

short bio

I studied at Philadelphia's premier culinary school, Walnut Hill College.  Before that, I worked as investment banker for 8 years in new york city.  i left my position as assistant vice president at bnp paribas's prime brokerage office to pursue my culinary passion. I attended bucknell university as an undergraduate in economics. 

Work Related Training

• ServSafe Certified

• Completed: "Influencing Others Workshop (Conflict Resolution); "Client Focus Workshop" (Client Interactions); "Planning for Success: Taking Ownership of Your Career"