Photo from Thomas Musson

Chef Thomas Musson

Private Chef In Cockburn Town

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Get to know me better

Professional Chef with 25 years of experience

A native of Canada, Thomas has 25 years of culinary experience which he would like to bring to your table!

Like most accomplished chefs he credits his inspiration to his mother, a trained cook from Switzerland. The first dish he helped her prepare was the classic Italian Spaghetti Carbonara, still his favourite dish today.

Following high-school Thomas was accepted into the Culinary Arts Program at Fanshawe College in Toronto where he spent 2 years.

Upon graduation his desire to travel lead him to Scotland and his first role as Sous Chef at the Claymore Hotel. Here in the Highlands his passion for using the freshest ingredients was born.

The next phase of his journey, a bakers apprenticeship in Switzerland where during time off he would do ‘Stages’ in various restaurants around the country which formed the basis of his experience in classic French cuisine.

Following his tour of Europe Thomas returned to formal education and entered another 2 year Culinary Arts program at the George Brown College in Toronto. During this phase he interned for the renowned Michael Stadtlander of Eigensinn Farm.

With more qualifications gained, Chef de Tourant (Relief Chef) for the Distillery Group, with their multiple restaurants and menu’s, stepping into many different positions within a number of brigades was an invaluable experience.

The proceeding 4 years where spend in the kitchen’s of Habitat Lounge and Canoe, a top Toronto restaurant. Here Thomas honed his fine-dining skills and his abilities to expedite for large numbers of diners efficiently and at a extremely high level.

The chance to travel again first saw Thomas head West to Whistler, BC where for a year he was the Sous Chef at Apres, a classic French dining restaurant. But the opportunity to enjoy the crystal blue waters, white sands and tropical climate of the Turks & Caicos was too tempting to ignore and so began the Caribbean part of his career. He worked in the kitchen’s of the top resorts, their fine-dining restaurants considered amongst the finest in the region.

TCI attracts an affluent, well travelling clientele who include and appreciate great food with family and friends during their vacation. This is often best enjoyed in some of the best villas on the island and Thomas now brings his experience and skills to servicing this market. The passion and personalized approach to his craft is surpassing expectations and he is grateful and humbled by the many clients that return and also refer new clients to him.

For me, cooking is...

The most direct path to memories

I learned to cook at...

It started in my mothers kitchen

A role model in the kitchen is...

The Chef that left the longest impression on me was Anthony Walsh

A cooking secret...

Care, patience and attention

My services

As a professional Chef, I offer the following services

Gallery Thomas

Here you can see some of my dishes and other pictures

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