Born in England and raised in Canada, Thomas Allan’s passion for the culinary arts led him  to New York at age 19, where he began his career as a line cook at Union Square Hospitality  Group’s Blue Smoke in 2007. Soon after, Thomas enrolled at the International Culinary  Center where he received his Grand Diplome with an emphasis on French cuisine. In 2012,  after years as a Sous Chef in the kitchens of Eleven Madison Park and Per Se, Allan moved  to Paris to further his craft and work as a sous chef at Le Meurice. 

In 2014, Thomas rejoined the USHG family as Chef de Cuisine at The Modern, and over the  years has contributed to its many accolades, including gaining a second Michelin star.  Thomas was named Executive Chef of The Modern in February 2020.