Q&A with Chef Tom Power
Chef Tom Power is a dynamic professional who has seamlessly blended his passion for education and culinary arts throughout his diverse career. With a foundation in education, Chef Tom embarked on a journey that led him to become a respected figure in the culinary world.
Driven by a desire to motivate, educate, inspire, and learn, Chef Tom Power approaches everything as a learning experience, every dish is a way to learn something new. As Culinary Director and Kitchen Operations Manager for the Thirsty Moose Taphouse Group, Tom spearheaded menu development, streamlined operations, and implemented innovative strategies to enhance efficiency and quality across multiple locations in Southern NH. His role extended beyond the kitchen as he oversaw hiring, training, and the development of standard operating procedures. Fast forward to now, his dedication to excellence and passion for innovation shine through at The Cottage Wellesley.
We recently sat down with Chef Tom to ask him a few questions and dive deeper into his culinary world.
Q: If your culinary journey were a dish, what would be its key ingredients, and what flavors would it embody?
A: I think the ingredients for me automatically pop into my head… Garlic, bacon, and cheese. I’m Italian, I grew up in New Jersey, those for me are fun flavors that are always good.
Q: What's the most memorable meal you've ever had, and how did it influence your approach to cooking?
A: Dinner after my youngest was born, we got the most amazing takeout from Oberlin in Providence, Rhode Island. For me food is always a celebration… Every party has food and when you are celebrating, food should always be there. A meal I’ll never forget, Cacio e Pepe. My youngest is now 7.
Q: If you were stranded on a deserted island with only three ingredients to cook with, what would they be, and what dish would you create?
A: Butter, salt, and pepper. Because with that I can make anything taste good! For whatever I can find and forage.
Q: How do you navigate the balance between tradition and innovation in your culinary creations?
A: I don’t have a culinary school background, my background is teaching. So I approach everything as a learning experience. Every dish is a way to learn something new.
Q: Who are a few other chefs/restaurants that you look up to or appreciate?
A: All of the chefs that I started with, are all doing great things right now. I love going on Instagram and seeing the guys I worked with doing amazing things.
Q: Beyond the kitchen, what inspires your creativity?
A: Learning new cultures, learning how other people eat, and learning new flavors.
Q: Can you share a particularly memorable experience or lesson you've learned while working at The Cottage?
A: No matter the language you speak, everyone understands food.
Q: If you had to pick one thing that sets The Cottage apart from other restaurants, what would it be and why?
A: I think we have an extremely cooperative kitchen where everyone wants to make everything better. We always want to improve and are always trying to improve everyday.
Q: Any fun facts?
A: The coolest thing about me is that my son's name is Max Power. All M names for my kids… how can you pass up that opportunity?
We hope you enjoyed learning a bit more about our Executive Chef Tom here at The Cottage!
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