Thomas

Thomas is French. Very French. The third son of a Baker, he grew up in a bakery and started life surrounded by baguettes and flour. His first memory is pinching candy from the family Boulangerie before he could even walk. At 7 years old, he started helping his Dad making croissants and pains au chocolat. By 10, he was rolling the bread and helping his Mum in the shop. He doesn’t remember ever being asked to help, he just loved doing it. He was less keen on the 3am starts though, so never saw himself following in the Boulanger’s floury footprints.

He holidayed every summer and winter with his Aunt in the Alps, where she ran a convivial B&B. He helped serve breakfast and dinner and has a clear memory, aged 12, of recognising the joy on the faces of his Aunt’s guests and loving the feeling it gave him. He decided then and there that the hospitality business was for him, and signed up for catering school.

After a Baccalaureat in Hotellerie/Restauration, Thomas took a technical degree in Hospitality Management, before taking his first Chef de Rang role at the 5* Hotel de Bourgtheroulde in Rouen. He began in their gastronomic restaurant, before a promotion to Assistant Manager in their Brasserie. Now ready to spread his wings, in 2014 he followed friends to the South of France and took a role as Head Waiter at the 4* Hotel Imperator in Nîmes. He was promoted to Food & Beverage Manager within the year and went from strength to strength until the hotel closed for a full refurb in October 2017.

The closure gave Thomas the perfect opportunity to bite the bullet and fulfil his dream to come to the UK. He wasn’t sure he had the courage, but after a couple of months back home, he took the plunge. We telephone interviewed a very nervous Thomas in March 2018 and he joined us within a month. His English was very broken, and his nerves often got the better of him, but he found his words and his confidence through fellow ‘frenchie’ Anne Laure, and the ever-patient Debbie.

The infamous baker Dad, Philippe, came to visit in 2019 and gave the chefs a mini-masterclass on the art of french baking, sharing some of his 45 year knowledge (one of the reasons why our baguettes are second to none!). After a year, Thomas’ English was much improved (though he still loves to add an ‘h’ to hany word beginning with ‘a’!) and he was a key part of the team and so promoted to Head Waiter and after another year to Assistant Manager.

Another couple of years and Thom is now a massive part of the guest experience at Paris House. His passion for service makes him the customer champion and he has driven the team and the offer forward since we reopened after covid closures. His commitment to the business is clear, so we were delighted to promote him to Restaurant Manager in 2023. L’avenir du fils du boulanger est prometteur!

Thomas’ Best Bits:
Best dish from back home: All things French. Bread, cheese, delicatessen, saucisson.
Best Paris House dish: Slow cooked pork belly with hoi sin sauce, spring onion in a steamed bun with kimchi & moli salad.
Thomas’ Dream: to make my family happy and open my own business in the future.
Paris House best bit: We’re not only staff here, but a real family. It’s perfect for my situation: I have a good job, have improved my English and have a social life thrown in for free.

June 2023.

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