Born in England but raised in Texas, Thomas Allan’s culinary career began after high school—and moved forward at rocket pace. Following a passion for food to New York, Allan landed a job as a line cook at Danny Meyer’s Blue Smoke and soon after enrolled at The French Culinary Institute.
A firm footing in both technique and the city scene, Allan moved on to Eleven Madison Park, working with Rising Star Chef Daniel Humm for two formative years. Allan moved on to work as chef de partie for Thomas Keller’s three Michelin starred Per Se before returning to EMP as Humm’s selected sous chef.
It was during this time that Allan participated in the 2010 Bocuse d’Or USA competition as commis to Chef James Kent. The duo won the USA competition and then competed in Lyon in January 2011, ultimately placing 10th in the world—all while Allan was just 22.
Allan moved on to what became his most challenging role yet, working as sous chef for Yannick Alléno at the Palace Hotel, Le Meurice in France. Nearly two years later in January 2014, the day before his 26th birthday, Allan became the chef de cuisine at The Modern. The Modern has since gone on to receive two stars from the Michelin guide and has held that accolade since 2015.