Joe Thomas, Executive Sous Chef

Chef Joe Thomas Jr. approaches his menu of contemporary, yet inherently American dishes with energy and creativity while honoring the simplicity of the ingredients. His connection to creating updated classics comes from his own passion and love of developing flavors that blend the familiar with the unexpected.

He found his love for cooking as a teen, starting in the restaurant industry at age 14, and has been cooking ever since. A 2009 graduate of Walnut Hill College, Joe is a native Philadelphian. His culinary resume includes being mentored by Chef Tom Harkins, of national recognition. Joe worked his way up under Chef Harkins, starting as a culinary apprentice while attending school, and has ascended to Chef de Cuisine of Bank & Bourbon through hard work and a talent for culinary creativity. Throughout his career, Joe has acquired more knowledge, more skill, and more inspiration from those around him, as well as the culinary innovation taking place in Philadelphia and other cities.

“Working in a unique, competitive environment in this city presents its own set of challenges, but I’m proud of the team we’ve put together at Bank & Bourbon and all that we’ve achieved”. His achievements include a warm review from Philadelphia Inquirer food critic, Craig Laban, who credited Bank & Bourbon with “striking a tone I could get used to”.

He served as Sous Chef of SoleFood, located at the Loews Philadelphia Hotel, for over 7 years. In his spare time, Chef Joe enjoys cheering for the local sports teams including the Eagles, Sixers, Flyers, and Phillies, in addition to fishing.