Around the Kitchen in 3 Questions: Chef Thomas Weibull

Staff Writer
Chef Thomas Weibull of Velvet Room at the CLIFT Hotel discusses the influence of his travels on his creative process
San Francisco Travel
San Francisco Travel
The Velvet Room is located in San Francisco’s CLIFT Hotel.

The Daily Meal caught up with San Francisco chef Thomas Weibull to learn about how his travels influence his work. Weibull is the chef at Velvet Room at the CLIFT Hotel in San Francisco, which focuses on serving local and seasonal ingredients. In addition to offering breakfast and dinner daily, the venue hosts corporate events and select nightlife events.

The Daily Meal: What has been your most inspirational food experience while traveling?

Thomas Weibull: It would have to be the first time my sister and I visited Sweden when we were young. It was our first time traveling alone to visit our grandparents. But they took us to the countryside for the summer and we did our very first time foraging for chanterelles, then my grandmother would make this awesome chanterelle omelette the next morning that was so delicious. Ever since then that memory sticks in my head.

TDM: What’s your favorite kitchen souvenir from your travels?

TW: Global tweezers! [I] visited my mother in Stockholm, Sweden, and a saw these set of Global tools that only chefs use. I asked my mother what she was doing with them and she thought they were hospital tools, so when I left to go back to the U.S., I secretly put them in my luggage and stole them from her! Till this day she still thinks they are for surgery use

TDM: If you could eat your way through one country, which one would it be and why?

TW: It would be Japan. I find their food so traditional, but also so well refined.

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