La Cremaillere is thrilled to welcome Chef Thomas Burke as its new Executive Chef. Beginning his culinary journey as a very young man in local restaurants his talent was immediately apparent as he worked his way up, mastering all kitchen stations. By the age of 20 Chef Thomas was named Chef de Cuisine at Purdy’s Farmer and the Fish. While with Farmer and the Fish Chef Thomas opened their New York City location on Park Avenue and then managed the culinary operations of their two Westchester locations. Looking to expand his gastronomic knowledge Chef joined the kitchens of several Michelin starred restaurants including Le Bernardin and Aureole in New York City, Boulevard in San Francisco and The French Laundry in Napa Valley. He comes to us directly after completing a stint as the Executive Chef for the Charlie Palmer Collective, renowned for excellence in food and hospitality throughout the country. Chef Thomas’s passion for cooking shines through with his creative and artistic takes on traditional and new plates. He is excited to be at the helm of La Crem and looks forward to greeting all of you as he honors the legacy of the restaurant and creates new memories for old and new friends alike.