Hometown
New York
Chef Bio
Chef Thomas Numprasong started his Culinary journey as a dishwasher in a bagel shop in 1994 and worked his way up to the Executive Pastry Chef position at Canoe in Atlanta in 2008. He attended Johnson & Wales University in both Charleston SC and Providence RI and graduated Summa Cum Laude with a Bachelors of Science in Baking & Pastry Arts. During this time he also attended Culinary School in Southeast Asia at Suan Dusit University in Bangkok Thailand and At-Sunrice Global Chef Academy in Singapore. He has been a Chocolatier since 2005 after he trained with Swiss, German, and French Chef’s at JWU. He has worked for the Four Seasons Hotels, Foxwoods Casinos, Concentrics Restaurant Group, Circa 1886 at the Wentworth Mansion, the Spiced Pear at the Chanler House, and taught Baking & Pastry at Le Cordon Bleu College of Culinary Arts for 6 years. Today he has his own business known as Temo Foods which specializes in private dinner parties, weekly meal preps, cooking classes, and chocolate confections.
How long have you been working with Big City Chefs?
Since 2017
If I were a spice, I would be…
Coriander. The seed has a powerful flavor that works in both savory and sweet like me. It’s also the start of Cilantro which I would put in everything if it were socially acceptable.
My favorite local purveyors, artisans, and farmers:
Buford Highway Farmers Market
What I love about cooking and hospitality…
I love to create things in general so creating things we can all eat is even better. Food brings people together so when I cook for people I also get to make new friends. The ability to cook for clients in their homes gives me a lot more one on one time with the client as opposed to working in a restaurant. They often ask questions and want to learn and many times end up teaching me a few things I didn’t previously know as well. It’s a win win for everyone.
What are your top three go-to pantry items?
Korean Pepper Flakes, Yuzu Juice, Sesame Oil
