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Wednesday, 04 April 2012 14:50

Chef Tom Macrina Featured

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I enjoy cooking and creating new dishes. I enjoy classical cuisine and finish them with a modern flair. I enjoy clean and elegant plate presentations that show the food.  I love cooking new with new foods and creating plate presentations with all the new china that is available. I have experimented with liquid nitrogen and have used it successfully. I also enjoy pushing gastronomy to the limit.  My experiences through the years and travel have influenced my style. I feel you learn something new every day and you should use it not waste the knowledge.
  • AOS Culinary Institute of America with honors
  • Certified Executive Chef
  • Certified Culinary Administrator
  • Certified Serve Safe Instructor
Culinary Experiences include but are not limited to:
  • US Foods Product Specialist Manager December 2011.
  • Desmond Great Valley Hotel and Conference Center, Executive Chef, 15 years
  • Community College of Philadelphia, Adjunct Professor Culinary Arts, 26 years
  • Wurzak Hotel Group, Corporate Executive Chef, 18 years

(The Wurzak Hotel Group held the following properties.
Hilton Philadelphia, City line Ave
Twelve Caesars, Banquet Facilities
Weston Hotel/ Regency Palace,  Mt Laurel NJ
Daniels Riverfront Restaurant, Philadelphia PA
Admirals Club, Philadelphia, PA)

  • Downingtown Inn Golf and Tennis Resort

Active Involvements:

Read 955 times Last modified on Wednesday, 04 April 2012 15:40
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