Born and raised in Baltimore, George Thomas began making his own food out of necessity at the age of 5. He quickly developed a passion for challenging himself to create, and as a result he put his talents to work at a sandwich shop at the ripe age of 14. His teen years revolved around cooking and attending a magnet school focused on the Arts, which allowed his creativity to blossom early and pushed him to go outside his comfort zone and open his own restaurant at the age of 23.
Thomas’ 22-year cooking career entails diverse cuisines with a notable emphasis on Mediterranean and Japanese. Simplicity is at the core of this self-made chef’s approach to food and the more pressures and constraints, the more he digs into his craft. George has traveled and worked in countless kitchens with inspiring teams and chefs, and at the end of the day what drives him is the opportunity to teach and develop others to become the best they can be in the kitchen.
When not leading the culinary operations at Unit-D Pizzeria, George enjoys spending time riding his bike, reconnecting with his family and taking his Chihuahua, named Thunder Nugget, to the Green Belt in Austin, TX.