Thomas Sewell possesses extensive culinary leadership experience encompassing various roles within renowned organizations. Since January 2016, Thomas has served at Morrison Healthcare as Division Chef, Corporate Executive Chef, Regional Executive Chef, and Senior Executive Chef. Prior to this, from August 2003 to January 2016, Thomas worked at Sodexo, overseeing culinary P&L operations for Florida Blue locations, managing annual sales of $7 million and supervising a staff of 55 employees. Thomas's previous roles also include Executive Chef at the Kennedy School of Government at Harvard University, where responsibilities included menu design and cost management for catering and cafeteria departments. Other notable positions held range from Executive Sous Chef at various establishments to a foundational role as Assistant Manager at Ogden Food Service. Thomas holds an A.O.S. in Culinary Arts from Johnson & Wales University and a high school diploma from Medford High School.
