Born and raised in Winnipeg, Robert Thomas discovered his passion for the Culinary Arts at an early age. He began by learning Caribbean cuisine under the watchful eye of his Mother, and later, acquired many of his skills while visiting family in the Caribbean. Taking his passion for food to the next level, Rob began his career in the restaurant industry. He became an important asset to numerous Winnipeg restaurants, with one project even taking him to Thunder Bay where he trained and helped strengthen a struggling kitchen.
At 21 years old Rob was selected as the Executive Chef for the athlete's village, during the 1999 Pan-American games. Still hungry for experience, he spent time working side by side with some of Winnipeg's most talented chefs, in their kitchens. In 2000 Rob successfully challenged the Red Seal exam, finishing with an above-average score. The same year Chef Rob took a position with the Royal Winnipeg Ballet, eventually spending 5 years as the Ballet's Sous Chef. During this time he started competing in culinary, hot food competitions, winning many awards. 2005 saw a new challenge. Chef Rob became Executive Chef at the Osborne Freehouse, a 220 seat, high volume restaurant; which was one of Winnipeg's major hot spots.
In 2007, Chef Rob's creations were best experienced at Mammy's Restaurant. Located in the city's French quarter, the menu offered a wide range of Caribbean Fusion cuisine. Next up Chef Rob created the corporate chef position for a major foodservice provider in central Canada.
Currently, Chef Rob writes a food column in Dish, a local magazine focusing on food and wine. He host's "The Chef's Pantry Raid", a web-based video series, and now is the in-house Chef for Breakfast Television, a three-hour live morning show produced by Citytv. Rob actively caters special events, private in-home dining, interactive demonstrations & lessons, and is involved in hospitality consulting.
"Every day I strive to create a memorable experience for all my guests; challenging myself to progress as a Chef in order to fulfill my passion for excellence and creativity."
Chef Rob Thomas