Thomas Calhoun was drawn to the kitchen from an early age. Attending culinary school at East Valley Institute of Technology while in high school focusing on classic french cooking. After graduation, Calhoun trained at the Scottsdale Culinary Institute campus of Le Cordon Bleu studying pastry arts. Thomas worked under James Beard award nominated chefs at La Condesa and Uchi. He focused the early years of his career on learning as much about cooking and pastry as he could absorb. Having staged in Asia & Europe, his home base was Austin prior to relocating to Wilmington.