Born in England and raised in Canada, Thomas Allan’s passion for the culinary arts led him to New York at age 19, where he began his career as a line cook at Union Square Hospitality Group’s Blue Smoke in 2007. Soon after, Thomas enrolled at the International Culinary Center where he received his Grand Diplome with an emphasis on French cuisine. Following graduation, he returned to USHG joining Eleven Madison Park and trained under Daniel Humm and Abram Bissell. Through these experiences at EMP and later time spent in the kitchen of Per Se, he fell in love with the artistry, hospitality, and exacting commitment to excellence in fine dining.
While a sous chef at Eleven Madison Park, Thomas participated in the 2010 Bocuse d’Or USA competition as commis to James Kent; together, they won the USA competition and placed 10th in the world—Thomas was just 22 years old at the time. In 2012, after years of admiring the Modernist French cuisine of Chef Yannick Alleno from afar, he moved to Paris to work as his sous chef at Le Meurice.
In 2014, Thomas rejoined the USHG family as Chef de Cuisine at The Modern, and over the years has contributed to its many accolades, including gaining a second Michelin star. Thomas was named Executive Chef of The Modern in February 2020.