White Pages

Chef Thom England, as a professional chef, food writer, educator and mentor, has shared his expertise with many aspiring and seasoned chefs for over 20 years. Born and raised in Northern Indiana, Chef England trained in New York at the Culinary Institute of America. He spent much of his professional career in New York and well as Central Indiana. He is an ACF Certified Executive Chef (CEC) and Certified Foodservice Educator (CFSE). He is a Certified Specialist of Spirits (CSS)

He currently serves as program coordinator at the Ivy Tech Hospitality and Culinary Arts program. Additionally, he is active in the community as a local foods activist as co-founder and executive director of Dig-IN: a non-profit for the promotion of Indiana Food, Beverage, and Agriculture.

Thom is the author of several cookbooks including the soon to be release Sous Vide Guide published by Alpha Books. He have also written Cooking Sous Vide (2016), the Idiots Guide: Grilling (2014), The Idiots Guide: Cooking Basics (2015), and Indiana Harvest (2009). Over the years, Chef has had 100s of food articles published in publications. He has been an avid local foods traveler, studying food and culture in 47 states and 6 countries.