Working with the finest seasonal ingredients, Tom brings an innovative spirit — and a touch of French finesse — to every dish he creates.

Ken Collura, wine director of Andina, will pair the wines with the meal and will be on hand to discuss the pairing and the wines.

A Portland native and former firefighter, Tom got his start cooking straightforward American cuisine before following his passion for cooking to the French Culinary Institute in New York. After graduating with honors, Tom apprenticed at the renowned Eleven Madison Park and worked as an assistant to master chefs Andre Soltner and Jacques Pepin.

After returning to Portland, Tom served as sous chef at Jake's Grill in the Governor Hotel. Then, in July of 2003, he opened Hurley's Restaurant, which a mere three years later was named one of the top 15 restaurants in Portland by Portland Monthly Magazine.

Tom himself was selected to prepare a meal at the James Beard House in New York in January 2005 and was recently feted with Gerry Frank's Golden Fork Award, which recognizes Oregon culinary professionals for excellence and achievement.