Executive Chef Thomas Laczynski joins the Ouzo Bay team with more than twenty years of experience and an innate passion for the culinary arts. A natural-born leader, Chef Thomas Laczynski emphasizes the importance of collaboration within his kitchen and utilizing the freshest and finest ingredients possible.
Chef Laczynski started his culinary career in the kitchen at the age of 14 in some of the top restaurants in Charleston, SC. At a young age he realized that he had a love for creating dishes and making the guests happy through his cuisine. After serving three and a half years in the US Army in Germany and Iraq, Chef Laczynski returned to the US to attend the Le Cordon Bleu in New England.
After completing the Associates program, Chef Laczynski returned to Charleston, SC. Chef Laczynski then worked at Peninsula Grill Relais and Chateaux which held the rating of four stars and five Mobile diamonds. Chef Laczynski then took his culinary skills to a fine dining French restaurant named Hege’s on Kiawah Island, SC where he held the Executive Sous Chef position for five and a half years. Followed by a stint as Executive Chef at True Food Kitchen for two and a half years where he gained the knowledge on how to effectively run a high volume establishment. Prior to joining Ouzo Bay as Executive Chef, Chef Laczynski held the Executive Chef title at Truluck’s in Austin and Fig & Olive in Houston.
As Executive Chef of Ouzo Bay, Thomas looks forward to bringing seafood in from around the globe to create an unforgettable Mediterranean dining experience for the Houston market.