The Thomas Kitchen

Brad Farmerie, Executive Chef

Brad Farmerie grew up in Pittsburgh in a food-loving family. His mother, an avid home cook, exposed him to a variety of cuisines and insisted on home baked bread and vegetables straight from the family garden. Farmerie enrolled at Penn State, intent on completing a degree in mechanical engineering. Two years into his studies it became apparent that the cooking he did to pay his tuition was the real source of his collegiate contentment. Thus he took a year-long hiatus from studying the principles of physics to exploring first-hand the cuisines and wines of Europe, North Africa, the Middle East, Southeast Asia and the Antipodes.

This travel inspired Farmerie to follow his love for food to the U.K. and then earn his “Grand Diplome” at Le Cordon Bleu in 1996. He further rounded out his education and technique at acclaimed restaurants Coast, Chez Nico and Le Manoir aux Quat’ Saisons. Most influential to his own style was his experience working with Peter Gordon at the Sugar Club, and he went on to assist Gordon and Anna Hansen in opening the critically-acclaimed The Providores and Tapa Room in 1996.

In 2003, Farmerie moved back to the States to head up the kitchen of the first AvroKO-designed, owned and operated restaurant, PUBLIC, where his culinary magpie method takes cues from broad source material, looking to Asia, the Antipodes, and Europe for inspiration. The New York Times described this global approach as one that “swings for the fences with each and every dish,” and Michelin has awarded the restaurant a coveted star every year since 2009. 2006 saw the opening of The Monday Room, a 20-seat wine bar inside of PUBLIC; and in 2008, AvroKO Hospitality Group opened a gin den, Madam Geneva, which quickly became one of New York City’s most compelling drinking destinations.

In Fall of 2011, Farmerie focused his lens on traditional American grill fare to open Saxon + Parole with AvroKO Hospitality Group. The restaurant showcases domestic meat and seafood, as well as seasonal and sustainable produce, marked with Farmerie’s signature global twist in flavors and cooking methods.

Brad Farmerie has been featured across a wide range of international media platforms, including The Martha Stewart Show, the CBS Early Show, and NBC’s TODAY Show. He is also an acclaimed author, who has written for many publications such as Food Arts. Among his numerous awards and accolades, Farmerie was named a StarChefs “Rising Star Chef” in 2005; one of Food Arts’ “Emerging Tastemakers” in 2006; and has been touted as one of Global Magazine’s Top 50 “Chefs to Watch.”

Jason Kupper, CHEF de Cuisine

Prior to taking his role as chef de cuisine at The Thomas, Kupper served as the lead instructor for the Contemporary Cuisine course at Le Cordon Bleu College of Culinary Arts Las Vegas. During his seven-year tenure at Le Cordon Bleu Kupper also taught courses in American Cuisine, Garde Manger, Introductory Baking, and Cultural Cuisine. Before his teachings at the institute, Kupper served as the executive sous chef at Charlie Palmer Steak at the Four Seasons Hotel and Resort, Las Vegas, where he contributed to menu development and was responsible for overseeing the kitchen staff. Beyond Charlie Palmer Steak and Le Cordon Bleu, Kupper has worked at such mainstays as Charlie Palmer’s Dry Creek Kitchen in Healdsburg, Calif. and Thomas’s Keller’s Bouchon in Yountville, Calif.

Originally trained at Le Cordon Bleu in Scottsdale, Ariz., Kupper pours a respect for seasonality and pristine ingredients into his dishes, developing complex flavors by layering farm fresh produce in a surprising, yet approachable manner. A regular on the culinary circuit, Kupper received the Career Education Corporation High Achiever Award in 2010 and was named Wine Spectator’s Las Vegas Rising Star Chef in 2004.