No Frills. All Flavor. After an internship at La Caille, in Salt Lake City, I studied Hotel and Recreational Management at the University of Utah. I then enrolled in the Western Culinary Institute, in Portland, Oregon, which is now Le Cordon Blue Culinary School.


Upon graduation, I went to work in Lincoln Oregon at the Bay House, where I prepared fresh fish, baked fresh breads, pastries, and learned my strong work ethic and the importance of quality and presentation. Then it was on to San Francisco. Hotel Majestic, Nicoles, and finally, I realized my biggest dream and opened my own restaurant called "Blackberry Ginger". We featured entrees from the Pacific Rim to Italy, all uniquely prepared with the freshest ingredients. I have since opened restaurants in California and Utah and look forward to introducing Utah's Own Breaking Bread, a specialty catering company focused upon making every celebration uniquely yours. I am blessed to be living my dream. Let me make your Celebration a dream come true.

Bringing modern twists, using classic techniques.

“.”

 

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Tom in a Home Kitchen

Tom in a Home Kitchen