Culinary grad relishes a challenge
No shirt, no pants — no problem, at Thermëa by Nordic Spa’s restaurant.
Guests can dress for lunch or dinner, but if they’d rather unwind in a fluffy bathrobe and spa slippers, that’s OK with Chef Thomas Stuart.
The 2005 graduate of Red River College’s Culinary Arts program is all about making patrons feel relaxed and comfortable, and he’s happy to massage his Scandinavian-inspired menu to satisfy eclectic appetites at the upscale eatery, whether guests are in the mood for gourmet S’mores, a vegan salad or beer-braised lamb shanks.
“Being a food service for a spa has been kind of an eye opener for me because we have people with every different expectations coming to the spa and coming to the restaurant,” he says.
“I’ll have people who just want a burger and French fries and then I’ll have another group that’s sitting at the table beside them that want a four-course table d’hôte fine dining experience, so that’s been my main challenge.”
But it’s been a fun challenge for the adventurous chef.
Stuart, 34, has been rattling pots and pans since Thermëa opened three years ago. In fact, he was hired a year before the spa’s delayed debut, so he traded his chef’s toque for a hard hat and steel-toed boots and pitched in, moving lumber, painting fences and doing other odd jobs. While the kitchen had already been designed, he got to outfit it with small appliances, whisks, spoons and other wares, and he created the menu from scratch.
He picked a good time to join the Scandinavian food movement. Restaurant Magazine has named Copenhagen’s Noma the world’s top restaurant in four of the last seven years, sparking a new global culinary wave.
“Now you can go to a bookstore and find a whole section of Scandinavian cookbooks, which is something that 10 years ago you wouldn’t have been able to do,” Stuart says. “So it’s kind of a fun time to be able to do that and get inspired by a growing trend and contribute to it.” Read More →

