IT’S FAIR TO SAY THAT CREATIVITY RUNS THROUGH TOM BORGIA’S BLOOD.
The child of musically inclined parents who also cooked dinners for hundreds at their church in Westborough, MA, Tom found his artistic stride in the kitchen. A career brochure on professional chefs that Tom came across in the eighth grade later led him to Johnson & Wales in 1991. Following culinary school, Tom gained experience behind the line at venerable institutions in Boston and around the world. He’s cooked in Sienna, Italy; Aspen, Colorado; and San Diego California.
In 2013, Tom joined Grafton Group as Executive Chef at Russell House Tavern, where his simple, straightforward treatment of local, seasonal ingredients built a loyal following. After two years behind the line in Harvard Square, Tom joins Grafton Group in their journey across the river to Boston proper as Executive Chef at State Street Provisions. Much like Russell House, Tom’s menu at State Street Provisions celebrates ingredients that have long been integral to the New England pantry.