Tom Fosnot has loved cooking and the restaurant business since his first day at Ben and Jerry’s Ice Cream in high school. After graduating from Washington and Lee University with a degree in Geology, Tom worked briefly for The National Park Service; however, his heart was always in the kitchen and he also looked better in white than olive green. Tom received formal training at the Culinary Institute of America. His culinary experience is vast, ranging from The Sconset Café on Nantucket to some of Boston’s finest restaurants including Clio, Rialto, Blue and Rocca Kitchen. In 2010, Tom left his executive chef position at Rocca Kitchen, to take the helm at Gibbet Hill Grill. Tom embraces Gibbet Hill Grill’s on-site produce farm and passionately plans seasonal menus to match the farm’s harvests. To accommodate abundant crops, Tom features weekly farm-to-fork specials during the growing season, further highlighting his talent and creativity.