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. He worked for a three seasons at The Sconset Café on Nantucket and before attending The Culinary Institute of America. After graduating, he worked as a line cook at the acclaimed restaurants Clio under Chef Ken Oringer and Rialto under Chef Jody Adams. At Rialto, Tom began a ten year relationship with The Sapphire Restaurant Group which took him from Executive Sous Chef at Rialto to Executive Chef at Blu. Then, finally to Rocca Kitchen and Bar where Tom was the Executive Chef from its opening to his departure for Gibbet Hill. Tom lives in Sudbury with his wife Ruth-Anne Adams, also an accomplished chef, and their three children.