When Chef PJ Thomas had the idea and vision to start ChefDirect2U in 1996 he had one goal in mind, "I wanted to have the best hands-on Chefs Consultant company, one that would be regarded as a step above the competition". The idea was to have the country's top Chefs and F&B Managers as consultants under one umbrella which is rare in the trade as sending actual working managers into operations around the country as support or for retraining purposes. By offering on-site temporary or or long term F&B personnel we can help your company implement or design new menu's, tracking and P&L Programs as well as setting new Culinary standards as well as front of the house training. Over the years their services have even expanded due to an owners request after completing the original job duties even to the point of taking over the day to day operations of an outlet in some cases as the GM or Operating Partner. ChefDirect2u is a group of guided professionals with a wide range of experience and industry know-how, we work with you to achieve the best in guest service and to streamline operations. ChefDirect2U works with hospitality companies across the United States with leaders like R&R Global Hotels and R&R International which handles more than 15 billion in Food and Beverage and hotel assets. After feeding the likes of BB King, LA Lakers Shak and Colby Bryant, ZZ Top and so many other entertainers and sports figures Chef PJ knows what people expect. With over 100 years of combined F&B experience ChefDirect2U and its consultants can make your property work for you and increase your profit as they have proven over the last fifteen years working with companies like Marriott Resorts, Boyd Gaming, Stations Casino, R&R Global, Ameristar Resorts, Doral Golf Resorts and more. Our references both old and new are solid and we have a proven track record and have never failed a job we accepted. Chef PJ Thomas was a part of Marriott's Western Region in 2001 and 2002 when doing work for Sunstone Hotels and was their Executive Chef of the Regions Culinary Counsel. He also worked with the Marriott's Region setting up a Las Vegas Intern Program with Las Vegas top food operations for Marriott's Chefs as well as their continuing education that was completed at the Culinary Institute of America campus in Napa Valley California. He has controlled more than 240 million dollars in annual food revenues in food operations and is a veteran in the trade. Chef Patrick has semi retired although he is still on the Board of Directors and still holds a sizable steak in the company. By remaining the Chairman of the Board Patrick is still able to guide the companies future. He is currently seeking new locations for his up coming wine country cooking and live demonstration series and is looking at the Southern California Wine country for the first series. Chef Patrick is in negotiations with a cable network to host the upcoming series. As a added note Chef Patrick has spent the last few years feeding work crews in disasters like Hurricane Katrina, Ike, Gustavo as well as the floods in the mid west with a few tornadoes and ice storms thrown in. If there is a disaster you can be assured that he is there helping out. For those who did not know check out "chef tales comedy chef pj Thomas" on Google and see what comedy the chef has been dishing out.

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Accreditation, Accomplishments and Certification of Our Team

• Culinary Institute of America Continuing Education Recipients
• American Culinary Federation Members
• Chef of the Month—Restaurateur of Las Vegas Magazine (November 1993)
• Cluster Lead/Marriott Lodging Western Region Menu Development
• Culinary Diploma/Four Culinary Salons/Las Vegas
• Bronze Medal—Chicago ACF/NRA Show
• Consultant/Sunstone Hotels/Marriott Lodging
• Executive Safety Committee Member/Marriott Lodging
• Extern Coordinator/Marriott Lodging Western Region (1998/1999/2000)
• Food Borne Illness Certified Consultants
• ASI Certified/HACCP (1999)
• Food Protection Certified/EDC
• Marriott Lodging/QCT: (Quality Certified Trainer)
• Marriott Lodging Western Region Culinary Counsel (Executive Chef) (1998/1999)
• Partnership in Education Counsel/Program Leader
• Active with Chef and Kids—ACF
• Certified in Serve Safe Managers Training
• California Educator of the Year Presenter—CYA (2002)
• Culinary Institute of America: Hyde Park, NY/Associate Professor of Culinary Arts
• Associate Professor Culinary Institute of America
• Member of Culinary Institute of Americas Team (2000)
      5 Silver Medals—Erfurt, Germany/Grand Buffet
      3 Gold Medals—Hotelympia, London, England/Grand Buffet
      1 Silver Metal—Hotelympia, London, England/Parade de Chefs—Hot Food
• Silver Medal from Society Culinaire Philanthropique (1998)
• Silver Medal—Modified Hot Food 3 Man Team Compitition (1998)
• National Chefs Championship—Chicago (1997) Gold Medal—Poultry/Silver Medal—Pork
• Chefs Championships—New York (1996) Silver Medal—Pasta/Silver Medal—Poultry
• 4 Hour Hot Food Market Basket—New Hampshire (1996) Silver Medal/Best of Show
• Member of Chef’s Collaborative (2000)
• Certified Hospitality Educator—Education Institute of America (1996)
• Development Participant in Culinary Institute of America Cookbooks:
      The New Professional Chef 6th Edition
      Garde Manger the Art and Craft of the Cold Kitchen
• Development Participant in:
      Foie Gras a Passion by Michael A Ginor
• Zagart Survey Reciepient
• Bon Appetit Magazine Recipe Presenter
• A.A.S. Certified/Nutrition
• L’Ecole du Moulin Graduate/Mougins, France
• New Orleans Chef of the Year (1986)
• Southern California Restaurant Writers Gold Award (1990/1991/1992/1993/1994)
• Best and up coming Chef of the Year—West Coast Magazine (1989)
• Food Service Manager—San Diego Health Department
• American Federation of Teachers Guild
• Le Toques Blanches—ACF