Board of Directors
Thomas Haas is a fourth generation pastry chef who grew up in his family’s pastry shop in the Black Forest village of Aichhalden. Before coming to North America, Thomas had worked in several Michelin starred restaurants in Europe. In 1995 he became the Executive Pastry Chef at the Four Seasons Hotel in Vancouver. In December 1998, Thomas moved to New York City to open Daniel Boulud’s new restaurant, Daniel, as Executive Pastry Chef. In the fall of 2000, Thomas started his own business Thomas Haas Chocolates and Patisserie where he is making fine handmade chocolates and desserts for some of the finest restaurants and hotels in Canada and the United States. In April 2005 Thomas opened his newly built 3,500 sq ft production kitchen and salon du chocolat. Among many of his awards, he was named one of the Top Ten Pastry Chef in America by Chocolatier and Pastry Art and Design magazine, won 1st prize in all categories at the 2001 Valrhona Pastry Team Competition in Los Angeles and has been awarded for the last 6 consecutive years with Best Last Course by Vancouver Magazine. Thomas Haas Fine Chocolates was named one of the Top 20 Artisan Chocolatiers in Chocolatier Magazine’s 20th anniversary issue (Feb/March 2004).
Ask Thomas a question in the comment field below.
