Chef Tom Condron has experienced the cuisine and culture of more than 10 countries. He began his first foray in the hospitality industry at the age of 14, working in the kitchen at the famed Dorchester Hotel in England. While at the Dorchester, Condron completed a five-year apprenticeship under Anton Mosimann, one of eight Michelin three Star chefs Condron has worked with throughout his career. He went on to earn a degree in economics from the University of Florida, and a culinary arts degree from Johnson and Wales University in Charleston, South Carolina. Chef Tom Condron has experienced the cuisine and culture of more than 10 countries. He began his first foray in the hospitality industry at the age of 14, working in the kitchen at the famed Dorchester Hotel in England. While at the Dorchester, Condron completed a five-year apprenticeship under Anton Mosimann, one of eight Michelin three Star chefs Condron has worked with throughout his career. He went on to earn a degree in economics from the University of Florida, and a culinary arts degree from Johnson and Wales University in Charleston, South Carolina.Condron built his culinary expertise working at such restaurants as Jean Louis at the Watergate, Aqua in San Francisco, The Peabody Hotel in Orlando, Florida and the Blue Ridge Grill in Atlanta, Georgia, which he opened, garnering the honor of “Best New Restaurant” by Atlanta magazine in 1995. He joined Harper’s Restaurant Group as executive chef at Mimosa Grill in Charlotte, North Carolina in 1997. While with Harper’s, Chef Tom took on the role of Corporate Executive Chef overseeing  five of their fine dining restaurants and developing the recipes and young culinary talent producing some of Charlotte’s best loved dishes.

Since making his home here in Charlotte, Chef Tom has had quite an impact.  His frequently sold out cooking classes are an opportunity for him to share a light hearted moment with his customers.  Tom, while modest himself, is highly regarded by Johnson and Wales University; young talent is given an opportunity at a scholarship in Tom’s name to pursue their own culinary ambitions. Condron is often acclaimed by the local food writers for being a change agent in the Charlotte culinary seen.  Passion drives his food and now The Liberty and Lumiere French Kitchen, was his lifelong dream of owning his own restaurants.In 2009, Condron opened The Liberty in Charlotte with business partner Matthew Pera. As chef/partner at The Liberty, Condron offers a progressive American version of the UK-born Gastropub concept, which combines the traditionally social pub setting with upscale, yet moderately priced cuisine.
In 2014, Condron and Matt opened Lumiere French Kitchen in the trendy Myers Park neighborhood of Charlotte, Lumiere has been awarded top culinary accolades yearly and the modern approach to classical cooking skills astonish guests nightly.Tom is advocate of locally sourced, raised and products produced in the Carolinas, Both restaurants have a Farm to Fork approach in there concepts and a desire to give back to the local farmers and artisans that make it work daily. Condron and his wife Victoria have four beautiful children, oldest Gethan, daughters Emma and McKenna, and there most recent arrival, son Ian. He enjoys spending time with his family, gardening and hitting the open road on his Harley during is rare free time.  Condron is very passionate about giving back to his local charlotte community and is very active with charities such as, March of Dimes and American Heart Association.   If Chelsea is playing, you’re sure to find Condron at the bar of The Liberty cheering on his team; pop in and enjoy a cold one with him, as long as you’re not rooting for the opposition!

Rain or Shine / Tickets are non-refundable / $ 10.00 per ticket transfer fee / Adults 21 and over please

To purchase tickets to Master Chef Condron’s dinner, click here:

Purchase