Executive Chef Thomas Pearce has spent over 35 years in the food industry. He trained at the Culinary Institute of America in Hyde Park, N.Y., then worked at a five-star French restaurant in Cincinnati, Ohio. He draws on his classical French training for all the recipes he develops for Ukrop’s. “My kitchen and recipe development philosophies are deeply rooted in the classics. Classic preparation methods using the freshest and greatest ingredients you can find,” he says.
Tom oversees test kitchen operations, product development, and ensures Ukrop’s Homestyle Foods’ products are carefully and consistently prepared.
Favorite Pastime/Sport: Cooking for my family and watching UVa sports. WAHOOWA!
Favorite Quote: “What time is dinner?” -Beth, Austin, and Ben Pearce
Why you work at Ukrop’s? I was immediately drawn to Ukrop’s upon moving to Richmond. I love that the company is values-driven with an uncompromising commitment to the highest quality fresh foods–all while providing superior customer service. I am fortunate to be on the Ukrop’s team and have love preparing foods for RVA (and beyond) since 1996.
