FEATURED CHEF

Anourom Thomson from Hereford House

Posted: 9/1/2010

BIO:

When Anourom Thomson began working as an apprentice at the Hereford House location in Leawood, in 1998, little did he know that he had begun a long term career with the Anderson Restaurant Group. During the last 12 years, Thomson has worked as an assistant chef and executive chef at the Hereford House in downtown Kansas City, Mo and executive chef for the Shawnee location. He also was a sous chef in the Pierpont’s kitchen at Union Station. Thomson moved to the Hereford House in Independence about a month ago.
 

PHILOSOPHY:

“My mom was a great cook and I started watching her,” Thomson says. “I was cooking for myself by seven or eight years old. I could probably live off of Pho (Vietnamese noodle soup) and green papaya salad.” Thomson likes to use very fresh products and he minimizes butter sauces. “I don’t like to feel as if I can’t move after a meal. I’m working to be consistent in the [restaurant] kitchen and making a great quality of food.”

FEATURED CHEF ARCHIVES

Anourom Thomson
from Hereford House (posted 9/1/2010)

Executive Chef Andy Ward
from b:2 a burger boutique (posted 8/1/2010)

Marshall Roth
from Cafe Verona (posted 7/1/2010)

Robert Padilla
from Trezomare (posted 6/1/2010)

Chef Michael Smith
from Extra Virgin (posted 5/1/2010)

Executive Chef Charles d'Ablaing
from Webster House (posted 4/1/2010)

Chef Bob Brassard
from The Broadmoor Bistro (posted 3/1/2010)

Executive Chef John McClure
from Starker's Restaurant (posted 2/1/2010)

John Westerhaus and Chase Wilcox
from WestChase Grille (posted 1/1/2010)

Jennifer Maloney
from Cafe Sebastienne (posted 12/1/2009)

Jim Dennis
from Jardine's (posted 11/1/2009)

Linda Duerr
from Zest (posted 10/1/2009)

Mano Rafael
from Le Fou Frog (posted 9/1/2009)

Don Pepe
from Johnny Cascone's (posted 8/1/2009)

Tomas di Gregorio
from Em Chamas Brazilian Grill (posted 7/1/2009)

Amy Presson
from Marina Grog & Galley (posted 6/1/2009)

English Renshaw
from La Bodega (posted 5/1/2009)

Ryan Kelly
from Garozzo's Ristorante (posted 4/1/2009)

Leon Bahlmann
from Cafe Trio (posted 3/1/2009)

Greg Hunsucker
from V's Italiano Ristorante (posted 2/1/2009)

Patrick Williams
from Pierpont's at Union Station (posted 1/1/2009)

WHAT'S SO GREAT ABOUT INDEPENDENT CHEFS?

Independent restaurants mean fresher ingredients, chef dedicated to using the best ingredients in season, attention to detail, and many other things that you would expect.