The Manor Resort

Thomas Abrahamsson

Executive Chef, Director Food and Beverage

Thomas Abrahamsson is a renown international Chef who’s European ties has allowed him to prepare meals not only for the Swedish Royal Family but also for President Clinton, the PGA TOUR and various Hollywood stars.

A native of Sweden, he knew he was interested in food at the early age of 5 when he started peeling potatoes in his mother’s kitchen. “She was a great cook and taught me so much about basic Swedish food. I shared her kitchen, cooked for parties with her. I knew then I was destined to become a chef”.

Mr. Abrahamsson began his storied 29-year career as a Chef in Gothenburg, Sweden where he received his Chef Diploma in 1979. Since that time he has a number of prestigious positions such as Abrahamsson has been employed in many Restaurant positions like Poissonier, Saucier, Grill, Pastry Chef, Sous Chef, Executive Sous Chef and Executive Chef.

Thomas Abrahamsson

He has prepared everything from casual meals to gourmet fine dining and has years of experience in offsite catering, heading special events from small intimate groups to functions for more the 1000 people. “I even cooked for 800 American soldiers, daily, in the Persian Gulf during the “Desert Storm” war in Iraq on the cruise ship “Cunard Princess” when they needed help”.

His extensive travel has found him in assortments of kitchens all over the world including Sweden, Austria, Bahrain and The West Indies. As well, his two separate tours to Australia first landed him as Sous Chef at Doyle’s Seafood Restaurant in Watson Bay, Sydney, the second as Sous Chef at Restaurant Skansen in Potts Point, Sydney. However, he names Asia his favorite destination. “Japan was awesome!” “Very nice sushi restaurants”.

In 1997, he got his Green Card, which took him to Aspen, Colorado and the prestigious Maroon Creek Club. Since that time he has worked as Executive Sous Chef at the prestigious San Ysidro Ranch in Santa Barbara, CA, Executive Chef at Tubac Country Club in Tucson, AZ, and Executive Chef at The Mayflower Inn, Washington CT.

Chef Abrahamsson has participated in television cooking demonstrations and has been awarded a Gold Medal for Culinary Excellence from The Culinary Institute of America, and selected one of the Top Ten Sous Chef in America by Bertolli 2002.

Abrahamsson says his “strength” is International Cuisine with weight on French Country and Thai Cuisine, which is his favorite.
The Chef prides himself in making everything from “scratch” – from stocks to pastry. “In today’s kitchen you have to utilize everything you can, waste is not an option. I believe in being creative and try to involve what the surroundings have to offer when it comes to local produce – organic & fresh – and regional specialties”.

“It is an honor to be part of The Manor Resort in Farmville and its surroundings. The community is full of real people with variety of tastes. I look forward to creating signature dishes along with seasonal specialties, incorporating local ingredients. I will be introducing new flavors, using all elements possible to create a unique menu that will keep us in the culinary forefront”.

The dining public is bound to benefit from his Gastronomic Philosophy—ripe with Quality, Flavor and Accessibility.