Chef Profile: Thomas Palathingal, Pastry Chef, Hotel Arts Group

Hotel Arts
May 2, 2019
"I love to play around with flavours!"

Thomas Palathingal inspires dining guests with his passion for mixing flavours to create one of a kind desserts. Joining Hotel Arts Group in March, 2019, Thomas is the Pastry Chef for Oxbow, Yellow Door Bistro, Raw Bar and Catering by Hotel Arts.

While obtaining his Bachelor of Hotel Management from Christ University in Bangalore, India Thomas’ passion for pastries was discovered. However, his love of baking can be traced back to his childhood in India, specifically to his Grandma’s Coconut Soufflé – which is still his favorite dessert.

After Thomas moved to Canada in 2014, he obtained his Red Seal – Baker.  Excelling through his career, Thomas worked at the Kananaskis Mountain Lodge, Autograph Collection (formerly the Delta Lodge Kananaskis) as a Pastry Cook, and at the Calgary Airport Marriott In-terminal Hotel as the Pastry Chef. Now at Hotel Arts, Chef Thomas is excited to unleash his creativity without boundaries.

With a specialty for blending flavours, Chef Thomas’ pastries placed 2nd in the Lindt Chocolate Showpiece Competition in 2015 and 2018.

“I love to play around with flavours. One flavour is not unique or different, but a compilation of flavours makes desserts really special.”

Chef Thomas is currently playing with mango and chili for a truffle, and Matcha cheesecake with Yuzu pear.  Stay tuned for the new seasonal menus at Yellow Door Bistro and Raw Bar, launching mid-May, which will feature new creations by Chef Thomas Palathingal.




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