With a distinguished fine dining career spanning over twenty-five years, Executive Chef Thomas Sheridan's journey into gastronomy began in his youth. His passion for cooking was ignited while working with his parents at their family-owned restaurant, a once-celebrated local landmark. This early exposure to a kitchen's bustling environment, combined with his family's rich culinary traditions, taught him both the rhythm of a kitchen and the importance of every ingredient's role in a dish.
Chef Thomas's professional training and career are as impressive as his culinary creations. He honed his skills at Vincennes University, where he first delved into the intricacies of culinary arts. Further refining his expertise, he attended seminar courses at the prestigious Culinary Institute of America in Hyde Park, New York. Perfecting his craft in fine dining restaurants for the last twenty-five years, Chef Thomas has specialized in preparing and presenting exotic meats and seafood with a local flair. He has worked at the highest level, bringing a daring approach to traditional cuisine.
At The Morris Estate, Chef Thomas's culinary prowess comes to life in exquisite six-course dinners, where each dish is a testament to his ability to harmoniously combine locally and estate-sourced ingredients with select products from around the world. His innovative blending of European-inspired cuisine with Midwest flavors offers guests an unparalleled dining experience.
