Chef Karl Thomas, CEC (Certified Executive Chef) is currently The Teaching Chef and Chef Technologist, School of Hospitality and Tourism Management, University of Technology, Jamaica (UTech). He previously served as Sous Chef at the Runaway Bay HEART Hotel and Training Institute, Junior Sous Chef at the Hilton Kingston hotel.  He has also worked as Pantry Cook at Couples Ocho Rios resort; as Range Chef at Ruins at the Falls and as Chef de Partie at the Courtleigh Hotel & Suites.

A graduate of Runaway Bay HEART Hotel and Training Institute, Chef Karl Thomas holds accreditation as a Certified Executive Chef; Certified Chef de Cuisine and a Certified Culinarian. The award winning Chef has over fifteen years (15) experience as a professional in practising his fine craft of preparing meals at a number of local hotels as well as providing catering services for numerous  events for corporate organisations and providing consultancy services on special assignments overseas.

The highly sought after Culinarian, prides himself on executing all his events with systematic planning and precision in the preparation and serving of meals. This acclaim led to his recent selection by Grace Foods and Services Company, which had responsibility for the provision of meals for the Jamaican delegation at the 2012 Summer Olympic Games.  There he served as the Chef Advisor to Jamaica’s delegation of athletes and support team in Birmingham, London.  Of that experience he notes that it was truly an honour to have been recognised in this way for his dedication to his craft and to have been able to serve Jamaica in this special way.

Since 2012, Chef Karl has been engaged by the Jamaica Football Federation (JFF) on special assignment as Team Chef to Jamaica’s Senior Football Team.  Since his affiliation with JFF, he has travelled to the United States, Guatemala, Mexico, Costa Rica and Honduras, providing meals for the delegation. He has also lent his culinary expertise to Worldskills International in Shizuka, Japan in 2007 and as Restaurant Chef for “Taste of Jamaica” held in Brussels, Belgium, (2006) and as Restaurant Chef for Jamaica’s 43rd Anniversary celebrations held in Washington DC, USA in 2005.  

Considered among Jamaica’s most revered culinary experts Chef Karl Thomas has been recognised for his culinary work with several awards.  Among them: 

  • Winner – Grace Kitchens Invitational Chefs’ Challenge, 2011
  • Best Use of Fish Trophy – JCDC, 2004
  • Most Creative Egg Dish, Jamaican Chicken Festival, 2005
  • Most Creative Food Preparation Trainee, and “The Spirit of HEART Trophy’ from the HEART Hotel and Training Institute, 1999.

Highlights Dishes

Seared Lobster Roulade with a Scotch Bonnet Beurre Blanc
Passion Shrimp with Mash Ripe Plantain, Mango Relish and Avocado Mousse



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