Chef Thomas Mikesell Thomas

Thomas Mikesell

Roswell, GA 30075​//​[email protected] // 313.605.4828

Ray’s Restaurant – Alpharetta, GA, June 2022 – Present

Regional Executive Chef

• Oversee 3 locations (Downtown Atlanta: $13-14M; Alpharetta: $6M; total $20M+ annually), 32 BOH staff per unit

• Lead (BOH) operations, including butchering, seafood/meat programs, ordering, scheduling, and staff development

• Maintain financial performance - 35.8% FC, 10.6% LC, and 0.8% variance through meticulous P&L management

• Develops sous chefs, order guides, and par levels, ensuring consistency and profitability across units

Iron Hill Brewery Restaurant – Atlanta, GA, Nov 2019 – June 2022

Regional Executive Chef

• Managed 30+staff units, food quality & operational efficiency for a beer-centric brand expanding in the East Coast

• Implemented inventory and scheduling systems, ensuring menu adherence and staff training

• Collaborated on P&L strategies to align food offerings with brand goals, driving sustainable growth

• Decreased F&B Costs by 4% within 4 months

• Highly skilled in team development and customer service skills, turn around bad customer experience into a loyal customer after providing satisfactory resolution to an issue and excellent coaching to the employee

The ONE Group Hospitality, Atlanta, Dubai, Mexico, Italy, Australia, 2011-2019

STK Atlanta – Atlanta, GA, Regional Executive Chef (April 2018 – Nov 2019)

• Delivered operational excellence across global locations (Atlanta, Dubai, Mexico, Italy, Australia)

• Increased annual revenue by $6.8M within a year

• Achieved 32% food cost and 8.9% labor cost through effective menu rollouts, planning, and team training

• Built foundation for next-generation management, reinforcing brand standards in dynamic markets

• Oversaw 100+ staff including Sous Chefs and Jr Sous

• Shared responsibility for the restaurant’s financial success and overall management

• Fostering and ensuring an ethical work environment

Kona Grill – Executive Chef (2011 – 2016)

• Directed BOH operations, achieving 26.5% food cost and 11.6% labor cost with $7.2M in annual revenue

• Developed menus, trained FOH & BOH teams, established par levels for efficient inventory management

Public School 404 Gastropub, Atlanta, GA, 2016 – 2018

Executive Chef

• Directed all BOH for the American gastropub offering eclectic bites, contemporary menu, weekend brunch & full bar

• Led 25 BOH employees, maintaining 28.4% food cost and 12.6% labor cost, contributing to $3.5M in yearly revenue

• Instilled brand culture and optimized P&L through detailed resource management and staff coaching

DoDiYo’s, Birmingham, AL, 2009 – 2011

Executive Chef

• Managed high-volume seafood-focused operations, 22.5% FC, 11.6% LC, annual revenue $3.6M+

• Oversaw scheduling for 45+ staff and created menus with FOH/BOH collaboration

• 300-seat upscale modern style restaurant

• Mediterranean cuisine menu, scratch kitchen, Chef driven concept

• Managed budgets, P&L, inventory and team development

• Worked closely in a team with 1 Exec Sous Chef, 1 Sous Chef, 10 Line Cooks, 4 Managers, 8 Bartenders, 22 Servers

Education: Bachelor’s Degree in Culinary Arts, Johnson & Wales Culinary School – Vail, CO, 2001 – 2004