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Biography: Tom Parfitt is a chef and permaculture designer with a passion for developing educational programming that brings people together over food, sustainability, and accessibility principles. Throughout Tom's 25 year culinary career he has been the sous chef of the intimate 8-table Zeus Gallery Cafe, The chef of the vegetarian and vegan-centric Ipanema Cafe, was the owner and chef of The Seven Hills Market and Catering Company and spent time as a pastry cook at the five diamond destination restaurant, Cityzen, in Washington DC. After more than a decade of working in restaurants, he began teaching and managing the Center for Culinary Arts at the University of Richmond where he taught culinary, baking, pastry, food safety, and foodservice management courses. Today he applies the permaculture principles and ethics to kitchen design, restaurant operations planning, and cookery. Tom is currently the co-owner and chef of a cafe/bakery called Wildcraft Focaccia Company, with a focus on wild yeast breads, fresh produce, and rustic desserts.Tom has a BA and an MLA, with a focus on permaculture's role in the humanities and education, from the University of Richmond. He is a graduate of L'Academie de Cuisine, has a permaculture design certificate and a teaching apprentice certificate from the Shenandoah Permaculture Institute and is a LERN certified educational program planner. When he is at the restaurant, he enjoys cooking for his wife and four children, gardening, hiking, and relaxing on the couch.
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