Bakery de France
Thomas Dymond has extensive experience in the culinary and food service industry, currently serving as the Director of National Chain Accounts at Bakery de France since July 2002, where responsibilities include overseeing marketing and sales as well as managing relationships with food service distributors and multi-unit restaurant operators nationwide. Prior to this role, Thomas Dymond worked as the Executive Chef at Embassy Suites, BWI from 1997 to 2002. Educational qualifications include an Associate degree in Professional Cooking from Baltimore International Culinary College and a high school diploma from Lansdowne High School.
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Bakery de France
Throughout history, baking has been considered a celebrated and distinguished trade. At Bakery de France, we regard baking as both a science and an art, a philosophy reflected in our commitment to preserving the values and traditions of artisan baking. It begins with selecting only the finest, all-natural ingredients for our responsible manufacturing process. These choice ingredients are processed in a room-temperature environment, allowing the dough to evolve freely and rise naturally. Our all-new, environmentally friendly production facility is a further reflection of our philosophy of remaining as close to nature as possible. At Bakery de France, bread truly is our passion.