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The Foundation Room @ House of Blues
Chef Thomas Ramsey
I started my career at the age of 14 with my father who is a Chef at the University of Penn. That was when I knew I wanted to become a chef. I worked and trained with my father until the age of 21.
During my high school years I attended Gloucester County vocational school for culinary arts. While attending GCIT I was chosen to represent the school in two state sponsored cooking competitions. My skill level in the second competition earned me a first place victory and also gave me a number one ranking among New Jersey culinary vocational students. This gave me the opportunity to compete in a national competition in Anaheim California where I represented NJ and took home third place. I was awarded a full scholarship from GCIT to the number 4 ranked culinary program in the county at Atlantic cape Community College. I thrived at ACCC earning deans list three of the four semesters attending.
After graduating with honors I held positions at Clarion Hotel and conference center in Cherry Hill, The Wyndham hotel and resort in Mt laurel, The Mansion on main st. in Voorhees, and Sensational Host Caterers in Maple Shade for the next 5 years. Each position gave me the opportunity to learn and grow as a chef expanding in responsibility along the way. For example I started at the Mansion as the Saucier making all the soups and sauces for the catering. I then was promoted to Garde Manger Chef where I did all of the production of cold food as well as fruit carvings and buffet displays. Finally I moved up to Sous Chef and I would fill in for the chef during any times of absence. I was in charge of over $5 million of banquets a year. While at Sensational Host Caterers I held the position of Executive Chef. In this position I ran all of the catering and private events for the company. These included private parties at both the president of Rowan University and the owner of commerce bank’s private homes. In addition to this were also the sole caterers for Commerce banks training facility Commerce University.
I began my career here at Showboat in November of 2007 as the Room Service Chef. Shortly after starting in Room Service I was moved to Banquets and The Diamond Club and soon after Foundation Room Restaurant as well. At the time I was the only chef responsible for 3 outlets which as since been downsized to two in order to give me the opportunity to focus on making Foundation Room the best restaurant in the city. Foundation room is the Top Gourmet restaurant in the Casino and my goals for the restaurant are to become a staple for the locals and a destination for visitors; an amazing restaurant with an elegant ambiance and great food. We are an unfound gem to most people who come to the casino and we offer great service and food that is second to none. Our cuisine is simple and Nuevo and we always try to stay ahead of the curve with new trends. Currently I am doing things with molecular Gastronomy: spherification (turning any liquid to a caviar shade sphere) Foams and air. We make a passion fruit foam that is served over our oysters and crab cakes. I make ice cream and sorbet table side with liquid nitrogen. Powders! We make Nutella powder and herb oil powder to name a few. We make our own pop rocks! I feature white truffle pop rocks and bacon pop rocks.
I believe if you start with a great food you don’t have to do much to it, the food will speak for itself.