Daniel Thomas, executive chef for 47 Scott in downtown Tucson, didn’t plan to be a chef. In fact, the Tucson native says, no one in his family worked in the industry.
Then one day it hit him. Memories of his father’s homemade lemon-peppered chicken inspired Daniel, then 19, to look into culinary school. Here’s what happened from there:
What was your first kitchen job?
My first “kitchen” job was at the bistro in AJ’s Market. That’s where I got the idea to look into Le Cordon Bleu in Scottsdale.
What was your formal training like?
In 18 months the institute touched on everything — cost management, menu preparation, cooking, kitchen experience. I was fortunate to be one of the last group of students to receive the original curricula, which offered much more hands-on training in the kitchen.
After I completed my certification, I sent out résumés everywhere. Jacques Qualin, the chef de cuisine at John George atop the Phoenician in Scottsdale, was the only person who called me. Little did I know I was stepping into my first real kitchen.
How so?
I learned more in that kitchen than I would have ever learned in culinary school 10 times over. The school prepares you for a lot, but there’s nothing like being in the environment.
After two years I saw there really wasn’t an opportunity to advance further. I kicked around the Phoenix/Scottsdale areas for a while but eventually made my way back to Tucson.
Where did your career path lead you here in Tucson?
I met Virginia Wooters and was hired on at Jax Kitchen, and then five months later they moved me over to The Abbey, where I got my first job as sous chef at 23.
That’s quite a change from the “white tablecloth” environment to more of a pub menu.
It was a whole other area of learning. There are totally different cooking techniques, things that have to be managed, the cost management, down to how you finish plates and make things pretty. But In my view, Virginia is one of the best chefs in Tucson. I learned so much working with her.
After the Metzgers closed up their restaurants, I worked around town. When the opportunity to come to 47 Scott opened up, I went for it.
At 27, that’s pretty young for an executive chef.
I have a real passion for cooking, and it helps that I’m good at what I do. I’ve met a lot of people who have taught me things, and given me great opportunities. I have worked with cooks who have had more experience than me, but if these guys are willing to come in and battle with me every day, side by side, I must be doing something right.
