Today we’d like to introduce you to Joanne Thomas.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
My love for cooking began when I was about six years old with an Easy-Bake Oven. Looking back, I realize that while cooking sparked my interest, hospitality was always my true gift—I just didn’t recognize it until much later in life.
After graduating from high school, I enlisted in the United States Marine Corps as a communications operator. The food in the chow hall wasn’t exactly inspiring, so I started preparing complete meals in the barracks using nothing more than a hot plate, an electric skillet, and a microwave. Even then, food became my way of bringing people together.
After my military service, I worked for the State of Illinois as a student loan officer. No matter where I worked, I naturally became the person organizing office parties, celebrations, and special events. One day, someone casually said, “You should go to culinary school.” That simple comment changed the direction of my life.
I enrolled in culinary school and never looked back. I earned multiple culinary certificates, an Associate Degree in Culinary Arts, another Associate Degree in Culinary Management, and eventually a Bachelor’s Degree in Restaurant Management. In 2006, I launched my catering business part-time, and my very first large event was a wedding for 200 guests. It was an incredible leap of faith that confirmed I was exactly where I was meant to be.
Over the years, I gained experience in nearly every corner of the hospitality industry, working both front and back of the house in restaurants, banquet facilities, hospitals, universities, and school districts. My last position before becoming a full-time entrepreneur was Executive Chef at Northern Illinois University.
Then the pandemic changed everything.
Like many people in the hospitality industry, I lost my job. Instead of giving up on my dream, I chose to reinvent it. I created my own retail collection featuring handcrafted spice blends, gourmet butters, fry batters, vegan products, and signature sauces. I self-published two cookbooks and launched virtual cooking classes, giving people a way to celebrate birthdays, anniversaries, and family gatherings from the safety of their own homes. During that same time, I volunteered as a guest chef for Huntley School District, which eventually led to an invitation to join the district as a culinary instructor and adjunct professor at McHenry County College.
Throughout my career, I’ve been blessed with opportunities I once only dreamed about. I’ve appeared on WGN Midday News Lunch Break and Daytime Chicago as a guest chef, served as a guest chef at Veggie Fest in Naperville, and presented cooking demonstrations at the Chicago Black Women’s Expo and the Great Food Expo in Rosemont, Illinois. One of my proudest milestones was having my gourmet butters selected to be featured by a guest chef on Coca-Cola’s Kickback Kitchen stage at the Essence Festival in New Orleans 30th Anniversary —an exciting opportunity to showcase my products on a national platform.
Today, one of my greatest passions is combining food with travel. I recently launched **A Culinary Journey Around the World®**, an immersive travel experience that brings small groups together to explore international destinations through cooking classes, cultural experiences, wellness activities, and local cuisine. Our inaugural journey to Italy—visiting Rome, Naples, Florence, and Capri—sold out completely. Next, we’re headed to Thailand in April 2027, followed by Cape Town, South Africa, in 2028.
Another milestone I’m especially proud of was being selected as one of the first ten entrepreneurs for the Village of Huntley’s Small Business Development Center Incubator Program. Through that opportunity, I opened **The Chef Shoppe**, a retail store featuring my gourmet product collection and carefully curated kitchen essentials.
Today, my business has grown far beyond what I ever imagined. I continue to offer catering, private chef services, travel chef experiences, chef pop-ups, culinary education, and international culinary travel. Whether I’m preparing an intimate seven-course dinner in a client’s home, teaching a cooking class, creating a new gourmet product, or leading a culinary adventure across the globe, my mission remains the same: to bring people together through unforgettable food and heartfelt hospitality.
What began with an Easy-Bake Oven has grown into a career dedicated to creating meaningful experiences—always with a little love in every bite.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
The journey has been anything but easy, but every challenge has been worth it. One of my biggest lessons as an entrepreneur has been realizing that I can’t be everywhere at once. In the beginning, I tried to do it all myself—every event, every client, every social media post, every setup, every teardown. I wanted to say yes to every opportunity, but I quickly learned that growth requires building a team.
As my business expanded, I transitioned from being a one-woman operation to hiring retail staff for my store and a sous chef to assist with my private dining experiences. That shift allowed me to focus on creating exceptional experiences for my clients while continuing to grow the business.
One of the greatest challenges came when I officially launched my business just before the COVID-19 pandemic. Like so many small business owners, I watched the world shut down almost overnight. Rather than putting my dream on hold, I adapted by launching virtual cooking classes, which allowed me to continue serving clients, sharing my passion for cooking, and keeping my business moving forward during an incredibly uncertain time.
Working outdoor markets also came with its own set of challenges. Setting up tents, transporting equipment, unloading products, cooking, serving customers, and then breaking everything down—often by myself—was physically demanding. Those experiences reinforced an important lesson: asking for help isn’t a weakness; it’s a sign that your business is growing. Hiring a team wasn’t just necessary—it became one of the best investments I’ve made in building a sustainable business.
Looking back, every obstacle has taught me to adapt, innovate, and keep moving forward. Those experiences have shaped not only my business but also the leader I’ve become.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
As an international travel chef, I specialize in creating one-of-a-kind private dining experiences that are as personal as they are unforgettable. My passion is elevated comfort food—taking familiar flavors and transforming them into refined, restaurant-quality dishes made from scratch using fresh, seasonal ingredients and beautiful presentations featuring vibrant produce and microgreens.
What truly sets me apart is that I don’t offer a standard catering menu. Every menu I create is custom-designed specifically for each client. I begin with a personal consultation to understand the story behind the event. Whether it’s an intimate anniversary dinner, a milestone birthday, a family celebration, or a corporate gathering, I want to know the purpose of the occasion, the client’s favorite foods, cherished memories, and the experience they want their guests to have.
From there, I craft a completely original menu that reflects their vision. No two dinners or catered events are ever the same because no two clients are the same. My goal is to create more than a meal—I create an experience that brings people together through food, culture, and meaningful hospitality.
I am best known for elevated comfort food, personalized service, and my ability to turn every event into a memorable culinary journey. What makes me most proud is seeing my clients and their guests connect around the table, creating lasting memories with every bite.
Networking and finding a mentor can have such a positive impact on one’s life and career. Any advice?
My advice for finding a mentor is to look for someone who has already accomplished what you’re working toward. They don’t necessarily have to be someone you know personally or someone who lives in your community. Some of the best mentors can be people you learn from by studying their journey.
For example, if you’re an aspiring chef, follow the careers of industry leaders or other chefs you admire. Watch how they built their businesses, how they overcame challenges, and how they continue to evolve. Read books, listen to podcasts, watch competitions, attend workshops, and immerse yourself in your industry. The more knowledge you gain, the more prepared you’ll be when opportunities come your way.
Networking has also been one of the greatest tools for growing my business. Every event, cooking demonstration, farmers market, television appearance, and community gathering has been an opportunity to build genuine relationships. I believe networking isn’t about collecting business cards—it’s about creating meaningful connections. You never know which conversation will lead to your next client, collaboration, speaking engagement, or business opportunity.
The biggest lesson I’ve learned is to never stop learning. Stay curious, stay teachable, and surround yourself with people who inspire you to become better. Those relationships and experiences have been some of the most valuable investments I’ve made in both my career and my business.
Pricing:
- $12.99 Spice Blends
- $15.99 Fry Batters
- $18.49 Gourmet Butters
- Starting at $115 pp for 3 Course Experience
Contact Info:
- Website: https://www.ChefJoanneThomas.com
- Instagram: https://www.instagram.com/chefjoannethomas/
- Facebook: https://www.facebook.com/ChefJoanneThomas
- LinkedIn: https://www.linkedin.com/in/chefjoannethomas/
