The award-winning 18 year old chef will launch Luke’s Dining Room at Sanctum on the Green in Berkshire next month.
Thomas will have a say of running the restaurant such as the hiring of staff, supplies, manufacturers and commercial restaurant insurance providers, as well as being the head chef. He said, “Cooking is not just a passion, it is my life,
“I am fully committed to the hard work and long hours in the months and years to come. “I know I still have a lot to learn, but this job is both a challenge and a wonderful gift.”
Thomas has won FutureChef 2009 when he was 15 years old, beat 10,000 high school students across the UK to win the Active Kids Get Cooking competition, holds silver and gold medals in Welsh lamb cooking at the Welsh Culinary Olympics and has also previously worked at the five star Chester Grosvenor Hotel.
The new restaurant will seat 45 people and will be open for dinner from Tuesday to Saturday, lunch on Sunday and will be open for breakfast 7 days a week. It will be located at Mark Fuller’s nine-bedroom hotel in Cookham Dean, near Marlow. In 2011, Thomas worked at Noma in Copenhagen, which was rated the World’s Best Restaurant in 2010 and 2011 by Restaurant magazine and he has also worked with Gary Rhodes and Heston Blumenthal.
Thomas previously worked at Vaughan’s Family Butchers in Penyffordd during his summer holidays.
Steve Vaughan, the owner said, “Luke was very good. He had the idea he wanted to be a chef but he wanted to know where the meat came from. “Even when he was here you could tell he was going to go places. “He was very bright and intelligent and knew what he wanted.
“I helped him along as much as I could. I’m pleased he is doing so well.”
He added, “It was a shame he didn’t want to become a butcher.”