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Meet your Chef

Thomas “Youssef” Worker was born and raised in Northern Virginia and at the young age of 14, he began working in the food industry starting out in local pizzerias - his first exposure to the culinary world. After many years of dabbling in restaurant chains and the hospitality industry, Youssef decided to branch out into other career paths outside the food industry after graduating from school. However, after being exposed to other professions, his heart desired to return to food. This time however, he planned to be armed with professional credentials.

Thomas “Youssef” Worker, Chef/Owner

Youssef enrolled into The Lincoln Culinary Institute in Columbia, Maryland in 2010. While attending school, he took on a variety of jobs and overcame many challenges to prepare himself for various positions held within a kitchen. He worked at The Maryland Club, the oldest private club in the U.S. and The Maryland Jockey Club - Preakness Stakes. He has also coordinated and participated in multiple off-site catering establishments and events, ranging from 100 attendees upward to thousands. To include many functions serving public figures such as Gene Simmons, John Harbaugh, Michael Phelps, Mayor Stephanie Rawlings Blake, Brooks Robinson and the Baltimore Ravens celebratory party for O.J Brigance. In addition, the 2013 Preakness Meet allowed him to play a major role in the largest farm to table movement in the country. 

After gaining experience working within the kitchen brigade, including working as Chef De Partie, Youssef earned his certification in 2012 and was ultimately promoted to Executive Chef. His main goal for attending culinary school was, not only to earn his license, but to also focus on and learn the foundations of culinary arts, in hopes to one day lead his own kitchen staff. He was afforded this opportunity to do this during his reign as Executive Chef of the Maryland Jockey Club. Here, Chef oversaw and lead the daily functions and operations of three restaurants and six concession stands daily, as well as during peak events at Pimlico Race Course and Laurel Park. He was exposed to how to run and manage a kitchen of great magnitude early on in his career, leading prestigious horse-racing events such as the Octoberfest, Maryland Millions, Derby Days and the Belmont Stakes. In his words “Holding the keys to an operation as large as the MJC was a priceless experience and one in which at most times didn't feel like work because I was so indulged with food from every aspect!”  

Choosing to end his time with the Maryland Jockey Club in 2014, Chef Youssef has put his focus and energy in establishing his own niche in the culinary world. He opened his own food truck and catering business in September 2014, servicing the Greater Baltimore/Metropolitan area, providing the best quality and tasty foods to patrons in his community. The food truck and catering is just the beginning to an offering of original food options without compromising quality or integrity!