Michael Thoms , 31, works for Levy Restaurants.
He has a COOL JOB as Regional Executive Chef.

Two words to describe my job — “Very Fun.”

His Gig:
Ever wonder who writes the menu for the Grammy Awards? Or who feeds the music bands and celebrities who come to the Staples Center in Los Angeles? "I try to produce the best and freshest food in LARGE quantities, for some of the most demanding and high profile clientele." Thoms oversees all culinary development for the premium dining at the Staples Center, which includes two of the city's most exclusive clubs, Suites, Premier Level, floor seats and all private event catering. His official title is the Executive Chef for Levy Restaurants at the new Staples Center, home of the Los Angeles Lakers, Clippers and Kings.

A Day in the Life of:
His job depends on what venue is at the Staples Center each day. There are Lakers, Kings and Clippers games, music concerts, the Grammy's, corporate events, and more.

On a typical Sunday night during a Lakers game Thoms gets to work around noon. These days he doesn't do too much of the cooking but he comes up with new dishes and menus, he picks out china and basically manages the whole operation. He makes the rounds to every suite, club and fine dining restaurant to set up food presentation and taste the foods. If he thinks a dish needs to be changed or moved from it's place on the buffet or food table he will rearrange it.

His cell phone and radio are constantly buzzing with questions from the chefs who he manages. Thoms walks through every kitchen in the venue and checks on the activity there. He knows EVERYTHING that goes on in each kitchen, restaurant, club and bar in the Staples Center. AND, everyone knows him, including the Lakers coach, Phil Jackson. His day may end anywhere from 9:30pm to midnight.

Career Path:
"When I was 15 my buddy's brother owned a restaurant. I started working as a dishwasher to make some money," said Thoms. "I got hooked." He worked his way up the ranks there from washer, to bus boy to prep cook to sous chef. It took about 2 years to become sous chef.

He then went to Pennsylvania Institute of Culinary Arts and graduated top 2 in his class.

Because of his good standing in culinary school, he was offered a job with Hyatt Hotels and chose to work in Sarasota, Florida. He worked there for two years and then transferred to Dallas for another 2 years. He was a banquet chef and pastry chef. "It was too confined for me," Thoms said.

He then went to work at Baby Routh's restaurant, owned by Steven Piles, in Dallas. "We did the craziest food there. It was great experience." He stayed there for a year before moving to Atlanta and Azalea restaurant as a chef. Two years later he moved to another highly acclaimed Bistro called Tom Tom. He was involved in the opening of Earthwise Restaurants upscale Louisville, Kentucky eatery, Azalea, serving as its executive chef, personally designing its kitchen and implementing a much-praised "New American" menu.

High Five:
"The excitement of all the things going on here. It's an exciting job."

Down Low:
"Paper work." For example, he has to write up routine reviews on 14 chefs who work for him.

Words From the Wise:
"To understand the business you need to start on the ground floor and work your way up through the ranks. Don't be afraid to start at the bottom! " He says it's also important to be prepared for the long hours. "Also, make sure you love food," Thoms said.

How Cool is This?
For Thanksgiving, Thoms, Levy Restaurants and several of their chefs hosted a Thanksgiving Day feast in the Staples Center parking lot for the homeless people living in LA.

Education:
Degree in Culinary Arts from Pennsylvania Institute of Culinary Arts.

For more Information:
Levy Restaurants
Culinary Institute of America
Pennsylvania Culinary Institute