Thomsen joined the Claremont last year to oversee the transformation of its previous restaurant, Jordan’s, into the Meritage. He also oversees the Paragon Bar and Cafe. He worked at the world-renowned French Laundry in Yountville, as well as several restaurants in Las Vegas, including the Mansion at the MGM Grand Hotel and the Tao Restaurant, before coming to the Claremont.
StarChefs.com said of the chef:
Since his arrival, Thomsen has transformed the hotel’s food and beverage program into something fresh, elegant and delectable. He manages all aspects of food for the room service, banqueting, and several public and private restaurants and cafes between two properties. What’s more, he’s overhauled the F&B program without losing a single staff member — evidence of his first-rate leadership skills.
The dishes Thomson prepared that clinched the award were Braised Beef Short Ribs with Seasonal Vegetables and Sonoma Goat Cheese-Potato Terrine with Baby Beets and Aged Balsamic Syrup.
See full details here.