Thomas Chisholm was born in New York and grew up in Brooklyn. He arrived in France at the age of 14, in Perpignan, the city of origin of his mother. Passionate about hip-hop and street art, he discovered during his ninth-grade internship that cooking can be a way of expression on him. He approaches as a graphic art, designing recipes according to visual ideas of presentation.

After an apprenticeship at Léon-Blum in Perpignan, Thomas Chisholm was second in the kitchen at Vieux-Castillon, a four-star hotel in Castillon-du-Gard, then moved to Paris where he second at routes (1 michelin star) then rotating chef de partie in Thierry Marx’s two-star restaurant at the Mandarin Oriental, where he meets Mory Sacko and Martin Feragus. He then left to work as sous chef for Hideo Uemura at 6 Paul Bert, then assisted the innovative chef Atsushi Tanaka at the AT restaurant.