Tom Carlin jump started his culinary career in his hometown of Kansas City, Missouri by studying culinary arts at Johnson County Community College and coaching the school’s award-winning culinary competition team. In 2009, he moved to Texas to work as a cook at the Houston Country Club and had the opportunity to refine his technique and discover the flavors of the American Southwest.
Craving a new challenge, Carlin relocated to Chicago and staged at Alinea, before taking a full-time position with the One Off Hospitality restaurant group as a line cook at Publican Quality Meats in 2014. There, he mastered whole animal butchery, developed relationships with local farmers and tenaciously climbed the ranks, earning the title of Head Butcher and Sous Chef for the acclaimed neighborhood butcher shop and café.
Now as Chef de Cuisine at Dove’s Luncheonette, Carlin plans to leverage his mastered butcher skills to further emphasize the diner’s Southern roots, while infusing dishes, like collard greens and agua chile crudo, with authentic Mexican flavors.