After receiving a bachelor of arts degree in Public Administration
from Punjab University, Thomas attended the Institute of Hotel Management
in Madras for three years, followed by the Oberoi Culinary School
During those six years, Thomas received classical European training
in both cooking and administrative techniques, and was placed in
the position of sous chef at The Oberoi, where he remained for the
next six years. During his tenure there, he visited many of the
top hotels in Southest Asia-including The Regent and The Peninsula
in Hong Kong-to study their exacting kitchen standards. He also
provided recipes and food styling for the Oberoi's "Food of
After two years at The Radisson in Delhi, Thomas was hired as Executive
Chef of Le Meridien in Pune from its inception in 1998. There, he
oversaw the property's four concept restaurants as well as its extensive
Thomas characterizes his style of cooking "as a harmonious
blend of the familiar with the unfamiliar; the delicate with the
robust." It combines elements of French and Indian cuisine
previously inexperienced in Boston. His menu at Mantra has been
lauded in such publications as Esquire, The Robb Report, Details,
Town & Country, Travel & Leisure and The Wall Street Journal.
In 2002, Thomas was named one of "America's Best New Chefs"
by Food & Wine magazine.