Chef Tom Block, who has been catering since March, is looking for a full-time job. He was chef de cuisine at Falai when he left in March, having been promoted from line cook to sous chef and then to chef de cuisine over the course of three years.
Before that he was garde-manger and then tournant at Aquavit. He’s done stages at Nobu in Tokyo and, here in New York, at Washington Park and P*ong.
Oh, he also studied cooking in Bangkok.
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