Tom Pearson

Tom grew up in a rural community in England and was introduced at a young age to the benefits of eating local food, homemade and shared with family and friends. He apprenticed at The Star Inn in Harmome and settled on a career in the culinary arts.

After moving to the United States in 2005 to work at The Fearrington House in North Carolina, he landed on Nantucket in 2011 and began working as the Executive Sous Chef at Topper’s Restaurant at The Wauwinet Hotel. In 2014, Tom became the Executive Chef at The White Elephant Hotel and worked there for eight years. After taking a break to focus on family life, Tom accepted the Culinary Operation Manager position at The Hive on Amelia Drive. In this role, Tom works closely with all the chefs and makers in The Hive to ensure that they are successful in the workspace, helping to develop relationships with local farmers to create value-added products and working with makers to grow their businesses. Tom graduated from Scarborough Technical College with a Culinary Arts qualification and has an advanced certification in the art and science of cheesemaking from Pennsylvania State University.