Chef Tom Hoolihan
Seattle Personal Chef
Chef Tom's Bio
Chef Tom has been working in kitchens for 14 years. Cooking was his first summer job in high school, his job through college, and his vocation ever since. He never went to culinary school, but has been obsessed with food and cooking since he was about 10 years old, so he has been a lifelong student. Chef Tom came to the Seattle area to attend the University of Washington and never left the region. He has cooked at several prominent Seattle restaurants working almost every position in the kitchen, from prep cook to sous chef. Although he is comfortable cooking many different styles of food, he has recently been taking a deep dive into the food of his Filipino heritage. Before joining the team at Down to Earth, Chef Tom was cooking in the Philippines and eating his way through several countries in Asia. One day, he hopes to open a restaurant.
Some of Tom’s interests outside of cooking include martial arts and finance.
About Down to Earth Cuisine
Down to Earth Cuisine provides meals that are sustainably and responsibly sourced. To help preserve this approach, we use GMO free products, organic when available and wild caught seafood approved by the Monterey Bay Aquarium Guide to Sustainable Fishing.
When we moved over to custom delivery services, it meant having to find new sustainable ways to deliver the meals, using only compostable containers to reduce use and purchasing of plastic. We also work with One Tree Planted a nonprofit organization that plants trees on our behalf to offset our carbon footprint.