In 1986, Thad Thomas began Thomas Management Corporation from his home in Meridian, Idaho. Since that time Thomas Cuisine has grown successfully throughout the Intermountain Northwest. Here are a few of the people that help make it such an enormous success.
Founder & Chairman of the Board
Thad graduated from Carroll College in 1971 with a Bachelor of Science in Psychology and Sociology. He spent 17 years working with the Saga Corporation in various positions including Student Worker, Training Manager, Operations Director and Regional Vice President. In pursuit of finding a better way to provide customers with great food and service, at a fair price, Thad founded Thomas Cuisine Management in 1986.
President & CEO
Mark is a dynamic, forward thinking operator and the chief executive of our company. He graduated from Michigan State University in 1982 with a Bachelor of Arts in Hotel and Restaurant Management. Mark spent several years opening restaurants for a national chain and eight years with Marriott Corporation’s Contract Food Service Health Care Division. Mark brought his wealth of operational knowledge to Thomas Cuisine in 1993, as a District Manager then to Chief Operating Officer, and was promoted to President in 2000. Mark was again promoted in 2011 as the company's Chief Executive Officer.
Greg Turpen, M.B.A.
Chief Operating Officer
Greg plays an integral and participative role in developing, implementing, and overseeing company operations. He brings 10 years of technology sales and marketing experience with him and most recently took a technology start up from inception to sale. Greg received his Bachelor of Science in Marketing from Eastern Oregon University and completed his Master of Business Administration at Boise State University.
Shannon Stith, C.P.A., M.B.A.
Chief Financial Officer
Shannon is a graduate of Boise State University with a BBA in Finance and a Master’s of Business Administration in addition to being a Certified Public Accountant (CPA) in the State of Idaho, Chartered Global Management Accountant with AICPA/CIMA, and Paralegal with NFPA. Before joining TCM Shannon was with Boise Inc., a Packaging Corporation of America company, as a Senior Planning Associate and has held CFO and Vice President of Finance positions with PCS Edventures!.com and RxElite respectively.
Craig Richey, P.H.R.
Director of Human Resources
Craig is responsible for securing, retaining, rewarding and training Thomas Cuisine’s high-quality talent. Craig graduated from the University of Idaho with a Bachelor of Science in Human Resource Management and Economics in 1991 and received certification as a Professional in Human Resources (PHR) in 2002. Craig began his career in the food service industry in Portland, Oregon managing a country club and fine dining restaurant. He came to Boise in 1998 to work for Thomas Cuisine and was critical to the success of several key accounts as a Food Service Director and Food Service Manager prior to being promoted to Director of Human Resources in 2001.
Director of Business Development
Jaime Todd is responsible for sales activities, strategies and developing new markets for Thomas Cuisine. Jaime is energetic and brings a diverse background with over fifteen years of experience in restaurant management and operations, combined with medical device sales and territory management. Jaime received her Bachelor of Science in Nutrition Management from Arizona State University.
Director of Information Technology
Matt is responsible for facilitating the flow of information throughout the company. He monitors all technical aspects of Thomas Cuisine’s information and communication systems including hardware, software, internet and unit POS systems. Matt graduated from the University of Idaho with a Bachelor of Science in Sociology and a strong interest in technology. Since joining Thomas Cuisine in 2000, he has made dramatic improvements to the company’s technology based systems and processes.
Corporate Executive Chef
Michael is responsible for the overall leadership of our culinary programs. He is focused on the development of our culinary teams, food programs, assisting with special project and events, procurement, evaluating new products and service concept opportunities. Michael has a formal culinary degree in addition to over twenty three years of experience in the food-service industry.