Thomas CHISHOLM

Having worked in the kitchens of Thierry Marx and Atsushi Tanaka, Thomas Chisholm is developing a free-spirited and creative approach at Chocho in Paris. Here is his background.

Presentation

Born in the United States, Thomas Chisholm grew up in New York, where he was exposed to the city’s culinary diversity from a very young age. At age 13, he moved to France, to Perpignan, his mother’s hometown. Although he spoke French, he could neither read nor write it, which steered him toward a different career path. He enrolled in the city’s culinary high school and discovered cooking—at first out of necessity, but very quickly out of passion. With an appreciation for the arts, he quickly came to see gastronomy as a means of expression. His third-year internship at Le Chapon, working alongside Alexandre Klimenko, was the turning point: “Haute cuisine had an artistic and creative side where I could see myself thriving.”

From Technique to Creativity

After graduating in 2011, he cut his teeth at Le Vieux Castillon with Christophe Ducros, where he worked his way up from commis to sous-chef. In 2014, he moved to Paris and gained a wealth of formative experience. First at Itinéraires with Sylvain Sendra, where he learned the basics of pastry before returning to the kitchen, then at Sur Mesure with Thierry Marx, where he helped create dishes and refined his inventive approach to cooking. “That’s where I was really able to start discovering myself from a creative perspective.” In 2018, he became sous-chef at 6 Paul Bert, where he perfected his work with ingredients and explored a more sustainable approach to gastronomy. The following year, he joined AT and became the sous-chef toAtsushi Tanaka, a chef whose artistic vision he admires. “The day I heard that Atsushi was looking for a sous chef, it just felt natural—I felt compelled to apply.” This would be his final stint as a sous chef.

Chocho, a personal adventure

In 2021, his appearance on Top Chef pushed him to take the next step: “ I had always set myself the goal of opening my first restaurant by the age of 30.” ” He achieved that goal: in November, he opened Chocho, a restaurant that reflects his personality—featuring signature, creative, and daring cuisine influenced by his heritage and career path. Seasonal ingredients, a relaxed atmosphere, and dishes meant for sharing define this spot, which quickly earned a chef’s hat.