Contributing Chefs and Nutritionists
Thom Kotch is a culinary and pastry chef with a background from acclaimed restaurants including Restaurant Tocqueville in Manhattan, Shadowbrook Inn and Resort, Farmhouse Restaurant in Emmaus, and the Summerhouse Grill in Montrose, Pennsylvania, the region's first restaurant to feature locally raised foods from family farms. He is also a chef/instructor at Lehigh Carbon Community College's culinary program and adult school. He received his culinary training at New York's Natural Gourmet Institute and his baking and pastry training at the prestigious Culinary Institute of America, in Hyde Park, New York. He also holds a Ph.D. in Chemistry from Binghamton University, is a proponent of sustainable agriculture, and enjoys collecting vintage guitars.