Thomas Allan, executive chef of NYC's two-Michelin-star The Modern, discusses his career and changes he's made during the restaurant's late/post COVID-19 life.
Thomas Allan, chef of New York City's The Modern, a Union Square Hospitality Group restaurant in the Museum of Modern Art, has achieved a lot in his thirty-five years. A young veteran of Per Se and Eleven Madison Park, and a former Bocuse d'Or competitor, he currently oversees a kitchen that has dependably earned two Michelin stars. In this deeply personal conversation, Thomas details a peripatetic childhood that found him living in England, Canada, and Texas by the time he reached high school; why he chose cooking as a career; and the changes he's made to The Modern's kitchen culture as the restaurant defines itself in the later stages of the pandemic.
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