Chef Tom Call has over 16 years of professional culinary experience.
Presently he is the Chef/Proprietor of Made By Tom llc. Made By Tom offers unique dining experiences in the form of pop-up events, catering, group and private cooking classes. Made By Tom also has a bustling online presence on Instagram (instagram.com/foodmadebytom) as well as his blog, Food Made by Tom.
Presently, he also is an Adjunct Instructor at the International Culinary School at the Art Institute, Salt Lake City campus. His areas of focus are Restaurant and Art Culinaire classes for enrolled students.
In Salt Lake City, Chef Tom was the Restaurant Chef for the Grand America Hotel. He was responsible for all restaurant outlets including the Garden Café, Gibson Lounge, in-room dining, high tea, continental breakfast, Lobby Lounge, Grand Spa, and the award winning Sunday brunch.
Also, He was the Chef for the Trio Restaurant Group overseeing Café Trio Downtown, Café Trio in Cottonwood, and Fresco Italian Café. During that time, Fresco won best Italian restaurant in Utah and best restaurant in Salt Lake City with the help of a talented Chef de Cuisine, Logen Crew.
During his formative years in San Francisco, he was one of the Sous Chefs at the world renowned and 2 Michelin star winning Coi Restaurant. Furthermore, he held the position of Sous Chef at 2 Michelin starred Aqua, as well as One Market Restaurant, Hotel Monaco, and Campton Place Hotel.
Chef Tom received an Associates of Occupational Sciences Degree with honors at the California Culinary Academy in San Francisco in 2001. He later interned internationally at Antica Locanda dell’Angelo in Lucca Tuscany. Chef Tom also holds a Bachelors Degree from Ashford University in Service Management.