Chef de Cuisine
A native New Yorker and veteran of the United States Army, Tommy Chang was first drawn to cooking because of the unison and methodology exemplified in the great professional kitchens. In 2008, he enrolled at Le Cordon Bleu in Las Vegas where he simultaneously completed over 300 hours of volunteer culinary work. In 2009, he moved back to New York and joined the Michelin-rated team at The Modern, first as an extern and then as a full-time hire. Two years later, Tommy took his first role with Crafted Hospitality as a line cook at Colicchio & Sons. Here, Tommy’s work ethic and dedication separated him; he progressed through every station and in 2014 he was promoted to Sous Chef. After 5 years at Colicchio & Sons, Tommy was selected to be the opening Senior Sous Chef at Temple Court and in late 2018, Tommy was named the opening Chef de Cuisine at Crafted Hospitality’s newest restaurant, Small Batch.