Thomas Dymond

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.