Emma Thomas

Pastry Chef Emma Thomas was born in Charlottesville, Virginia and raised in Ashburn, Virginia. In 2017, Thomas graduated from the Culinary Arts Program at Monroe Technology Center (now Academies of Loudoun) in Leesburg, Virginia. She then went on to further her studies at Johnson & Wales University and the École Nationale Supérieure de Pâtisserie (ENSP) in Yssingeaux, France. Professionally, Thomas has worked at prestigious establishments such as Salamander Resort in Middleburg, Virginia and Dolce & Ciabatta in Leesburg. These experiences refined her culinary skills and broadened her expertise.

The most influential people in Thomas’ life are her parents who have always propelled and supported her towards achieving her goals. From a young age, Thomas had a deep love for baking, a passion encouraged by her father who assured it could be a lifelong pursuit. While studying in France, Thomas traveled to Italy, Spain and Switzerland, gaining inspiration and experience from diverse culinary traditions.

One of Thomas’ favorite memories in the hospitality industry is being a green pastry cook and learning from close friends in the kitchen, a practice she continues to cherish today. Thomas is fascinated by Grant Achatz’s innovative approach to the guest experience and has deep respect for Anthony Bourdain’s perspective as shared in his book, Kitchen Confidential. Believing it should always be “All About the Guest,” Thomas aims to create memorable dining experiences that guests will never forget. Thomas prides in excelling in cake and cookie decorating, bread techniques, chocolate and sugar work, and is always eager to learn more about the intricacies of baking.

Outside of work, she enjoys watching the Commanders during football season, fishing and walking downtown during the warmer seasons. Thomas adopted a mini cooper poodle named Ollie who is a cherished companion.