Chef Thomas Laczynski joins the Fig and Olive team with more than twenty years of experience and an innate passion for the culinary arts. A natural-born leader, Chef Thomas Laczynski emphasizes the importance of collaboration with his restaurant team to provide top-notch and nutrition-forward dishes to visitors of Houston Galleria location on a daily basis.
Chef Laczynski started his culinary career in the kitchen at the age of 14 in some of the top restaurants in Charleston SC. At a young age he realized that he had a love for creating dishes and making the guests happy through his cuisine. After serving three and a half years in the US Army in Germany and Iraq, Chef Laczynski returned to the US to attend the Le Cordon Bleu in New England.
After completing the Associates program, Chef Laczynski returned to Charleston SC. where he then worked at Peninsula Grill, Relais and Chateaux which held the rating of four stars and five Mobile diamonds. Chef Laczynski then took his culinary skills to a fine dining French restaurant named Hege’s on Kiawah Island, SC where he held the Executive Sous Chef position for five and a half years. Before joining Fig and Olive, Chef Laczynski was the Executive Chef at Truluck's for two and a half years and gained the knowledge on how to effectively run a high volume fine dining establishment.
As the Chef de Cuisine of Fig and Olive, Thomas has become an advocate for creating artistic plates with the best available seasonal and nutritious ingredients. Fig and Olive has allowed him to show off his passion for seasonal and sustainable cuisine.