Thomas CHISHOLM
Having worked in the kitchens of Thierry Marx and Atsushi Tanaka, Thomas Chisholm is developing a free and creative approach at Chocho in Paris. This is his story.
Born in the United States, Thomas Chisholm grew up in New York City, where he was impressed by the city's culinary diversity from an early age. at the age of 13, he moved to Perpignan, his mother's hometown in France. Although he spoke French, he could neither read nor write it, which led him to choose a career path. He enrolled at the town's Lycée Hôtelier and discovered cooking, at first out of compulsion, then very quickly out of passion. Sensitive to art, he quickly perceived gastronomy as a means of expression. His 3ᵉ internship at Le Chapon, alongside Alexandre Klimenko, was the catalyst: " Haute gastronomy had an artistic and creative side in which I could see myself evolving ".
From technique to creativity
After graduating in 2011, he worked at Le Vieux Castillon with Christophe Ducros, rising through the ranks from commis to sous-chef. In 2014, he moved to Paris and multiplied his formative experiences. First at Itinéraires with Sylvain Sendra, where he was introduced to pastry-making before returning to the kitchen, then at Le Sur Mesure with Thierry Marx, where he helped create dishes and honed his inventive approach to cooking. " That ' s where I was really able to start discovering myself from a creative point of view ". In 2018, he became sous-chef at 6 Paul Bert, where he perfected his work with the product and reflected on a more responsible approach to gastronomy. The following year, he joined AT and became second-in-command toAtsushi Tanaka, a chef whose artistic vision he admires. " The day I heard that Atsushi was looking for a sous-chef, naturally I felt compelled to apply ". This will be his last experience as second.
Chocho, a personal adventure
In 2021, his participation in Top Chef spurred him on to take things a step further: " I had always set myself the goal of opening my first restaurant by the age of 30. " In November, he opened Chocho, a restaurant in his own image: creative, daring cuisine influenced by his origins and background. Seasonal products, a relaxed atmosphere and dishes to share set the pace for this restaurant, which quickly won a chef's hat.
