Chef Joanne Thomas
Chef At Home In Huntley
Get to know me better
I was born to cook, create amazing atmospheres and touch the lives of people through food.
I am Chef Joanne Thomas, I was born and raised on the west side of Chicago and
always loved entertaining, something I inherited from my Mom as a child. I have been cooking for over 40 years, even though I am only 51 years old. I can remember when I used to plead with my mom, Barbara Thomas, to buy me packets of yeast from her trips to the grocery store when I was about 6 years old. I was so excited to unpack the groceries and find the little packets of yeast. I would make home-made cinnamon rolls, dinner rolls in all shapes and cookies from scratch. I was always trying to create original recipes. I created my own dipping sauce for my chicken my mother would cook for dinner. I would also watch her very closely as she prepared meals to see what she put in the dish. And as soon as she would leave the kitchen from one end, I would enter in the other and add the same spices she used. Luckily, our meals did not result
to be over seasoned or too salty to eat. I remember my first complete dinner I made by myself was smothered chicken with home-made gravy and onions served over rice at the age of 8. My upstairs neighbor, Mrs. Gretta, cooked everything from scratch and I always borrowed her cookbook to get recipes. She taught me how to make cinnamon rolls and she was the one to introduce me to yeast. I was always amazed at how she could take flour and a few ingredients here and there and create fresh bread.
After graduating from Farragut Career Academy, I served in the United States Marine Corps and there I was introduced to production cooking. My eyes were in awe walking into the “Mess Hall” for the first time seeing stock pots standing taller than me. Cooking was a part of our basic training. Once stationed, due to the mass number of Marines eating daily at the hall, I still chose to cook my own meals in my barrack with my hotplate, toaster oven and microwave (which we hid strategically during inspection). Smothered pork chops were a regular on the menu. My roommate and friends would await the smell of my food down the hall and were excited for dinner to be ready.
Today, as I have increased my technical as well as practical knowledge of culinary skills, completing multiple certificates and degrees in Culinary Arts, Pastry Arts and Restaurant Management, finishing my bachelor’s degree at the Art Institute. I have worked both in the front and back of the house in Casual and Fine-Dining Restaurants, Banquet Halls, Hospitals, Schools, and Universities and started my own catering company. I have grown to a much broader pallet of menu varieties. I have self published two cookbooks, available on Amazon. They will give you recipes from some of the delectable meals that you did not know you could create and wondered how restaurants did. It will also give you an inside look of what I love so much, the gift that God has put inside of me, the thing that I know I was created to do and that is hospitality. Which is the focus on creating high-quality environments and services who treat customers with warmth, empathy, and professionalism.
I enjoy cooking for people, no I LOVE cooking for people. I started my part-time
business Serenity Catering by Chef Joanne in 2006. In the 2020 pandemic, after losing my Executive Chef position, it was rebranded as Chef Joanne Thomas, of Serenity Soul Corporation, and I have served customers for weddings, birthdays, company picnics, anniversaries and more. I have shipped my baked goods to Maryland, Florida, California, Texas, Atlanta, and other states. I have made houseguests feel more welcome in my home than in a 5-star hotel. Serving them breakfast in bed and whatever their favorite dish was, I would prepare during their stay at my home.
In 2021 I launched my retail collection. I’ve created custom blended spices, seasoned fry and tempura batters, gourmet compound butters and vegan butters that are available on my website, at various trade shows, Farmers Markets that I attend and more. I started teaching virtual cooking classes in the pandemic, I wanted to give people something to look forward to in such a challenging time. I had participants across the U.S., and I began offering Private Chef dinners where my team and I, prepare 3 course meals in the comfort of the client’s home. These dinners are available in Illinois and offered as our International Travel Chef service. We have prepared meals for events in Maryland, Wisconsin, Florida and Bali, Indonesia to name a few.
I am blessed to have been able to achieve some of the goals I’ve set for myself on this journey. I am a single mother of three amazing young men who encourage me and help motivate me to achieve my goals. Having the honor of being an example for them is one of my greatest accomplishments. Showing them that as long as you set your mind and intentions to anything that you do, you can achieve every goal visualized, setting the intentions for your life, and pursuing them without ceasing.
I’ve been featured on WGN Chicago’s Midday News Lunchbreak and Daytime Chicago several times, demonstrating various cooking techniques. My product, Vegan “OMGarlic” Butter, was used in a demonstration by Chef Donnie Stykes at Essence Festival’s 30th anniversary on the Coca Cola Kickback Kitchen. I recently became a Culinary instructor at the local high school and an adjunct professor at the community college, where I am able to teach high school students, and they achieve college credit. I’ve partnered with a global realtor, and we are planning to offer Culinary Journeys Around the World, where we travel internationally and enjoy the food, culture, have cooking classes and more.
Ambiance is key! Music is everything! Creating that atmosphere of comfort and
happiness is important to me when I cook. Music is always played when I am in my “zone”. I cook from my heart. I feel that what comes from the heart will reach the heart. With every service, I pray that we not just reach and satisfy your taste buds but also touch and warm the hearts of those I prepare them for, and I hope to enjoy this adventure as I continue to create amazing food and dining experiences “With a Little Love in Every Bite”.

More about me
For me, cooking is...
My passion and my gift!
I learned to cook at...
I was taught by my mom and I cultivated that gift and received various certificates and degrees at Elgin Community College and the Art Institute.
A cooking secret...
Making comfort food healthy and just as delicious. Using my custom spice blends and gourmet butters.
Book your experience with Chef Joanne
Specify the details of your requests and the chef will send you a custom menu just for you.








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