Mr. Dillard graduated from the Culinary Institute of America in 1984 and in 1986 from Florida International University with a Bachelor’s degree in Hotel/Restaurant Management.He has worked in the foodservice business for over 20 years not only in the kitchen, but in a management capacity as well. Since moving to Seattle in 1987, he has owned and operated four separate foodservice operations including the Rain City Grill, which received awards for food and service.

In 1997, he developed and implemented a curriculum for the Workfirst Culinary Arts Program, which has become a very successful re-training program. Most recently, aside form teaching dining room management, has been a consultant to the Spirit of Washington Dinner Train in the areas of menu development and kitchen design. Tom teaches the dining room and pastry case service classes, as well as food costing, purchasing & inventory, and computerized menu planning.