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Chef Thomas Ghinazzi joined The Blue Goat as Chef De Cuisine in February 2018. His experience spans the continent and beyond. Chef Ghinazzi was introduced to culinary arts as a kid by his Italian grandfather, mother, and Grandmother.  After graduating from the Culinary Institute of America in Hyde Park, NY in 2009, he became the Head Chef at Asolare on St. John in the US Virgin Islands. During his time there he received many local awards and acclaim. Relocating to Chicago in 2011, Chef Ghinazzi spent time in the kitchen as Sous Chef at one Michelin star restaurant Crofton on Wells and as Poissonier at Sprout. Learning the ins and outs of seafood preparation and becoming skilled in fabricating and cooking a wide variety of fish, shellfish, and mollusks. 

During an externship during his schooling at Thomas Keller’s Ad Hoc in Yountville, he fell in love with working and living in wine country. After gaining experience in top restaurants around the country, he identified the Willamette Valley as the wine country destination that most interested him. He was excited by the high quality produce, mushrooms and variety of local products the region offers- not to mention the incredible wines.

Ghinazzi resides in Carlton with his wife and two children.