Thomas Magwood earned his culinary stripes at the old Ben Franklin Hotel in Philadelphia. Starting as a junior prep chef, the old masters of the kitchen soon recognized his talents and quickly engaged him in more demanding tasks.
Early in his career he was promoted to Assistant Banquet Chef, where he continued until the hotel closed. Yet, having a natural talent and a love for cooking, he continued to grow and develop his trade.
Soon he became known as the “Spice Master” because of his ability to turn a simple piece of raw fish or chicken to a culinary delight.
However, man can’t live by meat alone.