Sawgrass Marriott Golf Resort & Spa has announced the promotion of Thomas Allen to Chef de Cuisine of the resort’s signature restaurant, Vernon’s. Drawing on more than two decades of hospitality management experience, Allen oversees kitchen and dining operations for Vernon’s, employing locally sourced ingredients and the latest culinary techniques.
Allen grew up on his family’s farm in Arkansas City, Kansas, having an interest in cooking from a young age, where he cooked banana bread at the age of five under the watchful eye of his grandmother. He continued to hone his culinary skills through school, working for various restaurants and developing a passion for cooking that eventually led to a degree in Culinary Management from the Art Institute of Jacksonville, Florida.
“It’s been very exciting to see Thomas in action in the kitchen since the opening of Vernon’s,” said Paige Koerbel, General Manager of Sawgrass Marriott Golf Resort & Spa. “We enjoy the opportunity to be able to promote from within our company, his promotion to Chef de Cuisine is timely and well deserved.”
Allen has drawn inspiration from regional cuisines throughout his career, including those of Southeast Asia, Mexico, and the U.S. West Coast and South. His experience with natural, local and indigenous ingredients has been honed in fine-dining restaurants and casual dining spots alike, while his leadership and menu development skills grew in Florida at establishments including Deke’s Steakhouse in Chiefland, The Derby on Park and The Tree Steakhouse in Jacksonville.
Allen joined Vernon’s just prior to the restaurant’s opening in October 2013. With his culinary skills and leadership ability proven from day one, his promotion to Chef de Cuisine now sets a memorable table for resort guests, golfers and walk-in clientele alike.
