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Executive Chef

Thomas Griese

Hailing from Lafayette, Indiana, Thomas Griese comes from a small town where meals were made with the freshest ingredients from family-owned farms. It was in his family’s kitchen where Griese first learned to cook and realize food’s ability to bring people together.

After graduating from Johnson & Wales University in 2006, Griese worked his way through some of the world’s most acclaimed restaurants, learning from renowned chefs including Thomas Keller, Andre Rochat and Michael Mina. Griese practiced classic French culinary techniques at Bouchon in Las Vegas, and completed a stage apprenticeship at three-Michelin starred The French Laundry in Yountville, California.

Griese continued to hone his culinary skills in the kitchen at award-winning restaurants in Las Vegas including Andre’s at Monte Carlo, Alizé at the Palms, Le Cirque at Bellagio, Charlie Palmer Steak at the Four Seasons and Sage at Aria. Griese held a Corporate Chef position with the Mina Group that brought his talents to restaurants including Margeaux Brasserie in Chicago, Bourbon Steak in San Francisco and RN74 in Seattle.

Griese had extensive careers at some of the most sought-after resort properties in the world including The Setai, Fontainebleau, as well as the Baha Mar.

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