Meet Chef Thomas Rider

Chef Thomas Rider: A Culinary Maestro with a Flair for Fusion and a Love for Yachting

Thomas Rider is an American chef celebrated for his innovative culinary fusion and passion for yachting. A graduate of Le Cordon Bleu, Thomas refined his culinary expertise at prestigious restaurants in Washington D.C. and Maryland before expanding his career to high-end resorts and restaurants along the East Coast and the US Virgin Islands.

Since 2017, Thomas has been delighting guests with exquisite dining experiences both at private estates and as the sole chef on luxury yachts ranging from 30m to 54m. He has extensive experience working with UHNW (Ultra-High-Net-Worth) clients, crafting personalized culinary experiences in their private estates and vacation homes. His impressive career includes successful charter seasons in the Mediterranean, New England, and the Bahamas, where he has developed an extensive knowledge of local products and cuisines.

Thomas is also the founder of Luxury Chef Services, driven by his deep passion for ensuring that clients have the best culinary experiences and access to the finest chefs. He excels at blending local flavors and styles with his own creative flair, ensuring guests enjoy a unique and memorable culinary journey that reflects the diverse regions they visit.

Experience and Culinary Expertise

Chef Thomas Rider boasts an impressive portfolio of work experience, having catered to the discerning tastes of UHNW clients, including owners of prestigious NHL hockey franchises, hedge funds, major courier and logistics companies, and media conglomerates. His culinary journey began at renowned restaurants in Washington D.C. and Maryland, before extending to luxurious resorts along the East Coast and the US Virgin Islands.

Thomas's extensive travels have allowed him to immerse himself in a variety of cultures, enriching his culinary repertoire with the flavors of the Mediterranean, New England, the Bahamas, and the Caribbean. His deep knowledge of Bahamian and Caribbean cuisine, coupled with a strong passion for Asian fusion, enables him to offer a diverse and innovative menu that delights his clients.

In addition to his land-based endeavors, Thomas has substantial experience as a crew member on luxury private and charter yachts, ranging from 30m to 54m. His exceptional culinary skills and dedication to providing top-notch service have earned him excellent references as both a crew member and a chef. Thomas is committed to ensuring his clients enjoy unparalleled culinary experiences, crafted with the finest ingredients and the expertise of the best chefs.

Chefs Portfolio

Have a look at some of the beautiful dishes Chef Thomas has prepared

Chef Thomas’s Key Lime Pie

  • Crust

    • 250g McVities Digestive Biscuits

    • 110g Almond Flour

    • 100g Sweetened Coconut

    • 100g Unsalted Butter

    • 10g Salt

    Key Lime Custard

    • 3 cans Sweetened Condensed Milk

    • 15 Egg Yolks

    • 212g Key Lime Juice

    • 10g Citric Acid

    Meringue Topping

    • 250g Egg Whites

    • 112g Caster Sugar

    • 5g Cream of Tartar

  • In a food processor combine all ingredients for the crust except the butter. Pulse the food processor untill everything resembles graham cracker crumbs. cube your cold butter and pulse the food processor until the butter is fully combined. remove from the food processor and spread an even layer in the bottom of a spring form pan about a 1/4 inch thick. Bake in the oven at 350 for about 12 minutes.

    Key Lime Custard

    combine the condensed milk, egg yolks, key lime juice and citric acid until smooth. Strain through a fine mesh strainer. Pour the Custard mixture into the spring form pan with the par baked crust. lightly tap the pan to remove any air bubbles. Bake in an oven set at 250f for around 45 minutes. To determine when the pie is done a jiggle test can be performed. the pie should tremble when lightly shook but be firm. if it appears to still be liquid allow to bake for an additional 5 minutes and check again. preform as necessary.

    Meringue Topping

    In a stand mixer fitted with a whip add the egg whites, caster sugar and cream of tartar. whip on high speed until you have reached stiff peaks and bright white color.

    place into a piping bag and pipe meringue on to the key lime pie. Toast with a torch.

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