Australia native, Chef Thomas Heinrich, began his career at Basil’s Seafood Restaurant, after several Sydney restaurants led him to New York City. It was here he honed his culinary skills as Sous Chef at the prestigious Fifty Seven Fifty Seven restaurant at the Four Seasons Hotel. Returning to Australia, he accepted the role of Executive Chef at one of Sydney’s most respectable fine dining restaurants, Deep Blue Bistro. Specializing in indigenous Australian products and cuisine, Heinrich was honored as one of Australia’s ‘most creative chefs.’
He later found his way back to the United States as Chef de Cuisine at Michelin star awarded Seasons Restaurant in Chicago. Chef Heinrich was then recruited by Hyatt Regency Chicago as Executive Sous Chef for Hyatt’s flagship property. After quickly displaying his talents and abilities, he was soon promoted to Executive Chef at Hyatt Regency Vancouver.
Upon his arrival in Vancouver, Chef Thomas once again began researching the region’s natural wealth of resources. Combining his innate attention to detail with a deep rooted desire to showcase the best from local growers and producers is translated here at Grain. Quality ingredients, meticulous preparation and a genuine love for flavor allow our food to speak for itself.