Chef Tom Baumbach, Executive Chef-Owner of Tom and Lin Catering is a Phoenix native. He grew up working in his family’s business. His father taught him the art of and loyalty to local small business. As a chef, Tom has a commitment to the farmers of Arizona and the beautiful produce the state has to offer.
His culinary journey began as a butcher at a local grocer. Desiring to know more about his craft, he enrolled at The Scottsdale Culinary Institute. During his schooling, Tom apprenticed under Chef Scott Tompkins of The Marco Polo Supper Club. Upon graduating Summa Cum Laude in the Le Cordon Bleu program, Tom began working at Michael’s Catering, a division of M Culinary Concepts. There he learned the art of catering.
Chef Tom spent 6 years working for Eurest Dining where he was the Chef-Manager of the Good Bytes Café at Microchip in Chandler, Az. Here he brought his love for world cuisine, delicious flavors and attention to detail into everyday dining as well as corporate catering.
From first touch with the customers to the final execution of each event, Chef Tom developed a passion for catering events of all sizes and scales. It was also during that time he married Lin, Event Coordinator. In 2006, they founded a ministry based catering company, offering services to non-profit companies for ministry events. Soon after, Tom and Lin Catering was born. Chef Tom loves creating intimate multi-course dinners as well as developing menus for parties of 1000 or more. Tom desires to use seasonal, local, organic produce, when available and enjoys developing relationships with Arizona farmers.