Thomas’s background in the hospitality industry began at the age of eighteen, when he started working as a host in casual restaurants. He quickly rose through the ranks, and eventually started bartending. In January of 2015 he decided to make the jump into fine dining, starting as a food runner at the Ryland Inn. After moving up to server at the Ryland, he began his love affair with wine and all things beverage. He took his Sommelier test through the Court of Master Sommeliers, and eventually moved up to Beverage Manager and Sommelier at The Ryland Inn. In September of 2018, he transferred to Stone House at Stirling Ridge in the same capacity, looking for new opportunities to learn and grow.