— About —

chef Thomas tennant

Cooking started at an early age for Thomas when he began testing recipes from his family's library.  His passion for cooking grew in his pursuit to bring satisfaction and joy to people through his food.  It was only after working for James Beard Award winner, Chef Michael Schwartz of Michael’s Genuine Food & Drink in Miami, Florida in 2007 that Thomas learned to utilize local ingredients in an approachable manner.  In 2010 he became the Head Chef of Michael’s Genuine in Grand Cayman and was able to bring this ideology to the island.  As an advocate for local farmers and fishermen, he pushed others to use their ingredients in their restaurants and homes.  Upon learning about the invasive lionfish and its negative impact to the island’s ecosystem he set out to do his part as a chef (and avid scuba diver) to make a change.  As a member of the Cayman United Lionfish League (CULL) his efforts to regain control of the reefs through regular culls and educating the public have made this venomous fish a delicacy across the island.  His enthusiasm for food also extends to the training of Cayman’s youth and he has been an active coach in helping them prepare for culinary competitions on-island and across the Caribbean for a number of years.  In 2015 he became the Head Chef of The Brasserie, a restaurant known in Cayman for its dedication to using local products with its own fishing boats and garden.  He returned to working with Chef Schwartz in 2017 to open and head Fi’lia in the SLS Baha Mar in Nassau, Bahamas, where he brought his knowledge and experience from Miami, Cayman and lionfish to the island. Upon returning to Grand Cayman, Thomas has launched his own company, Tomfoodery Kitchen, a concept centered on using local ingredients and flavours in combination with his knowledge of global influences and techniques. In short, it’s Local-ish!