Tom Harvey is the executive chef at Eddie V’s Prime Seafood restaurant in Scottsdale, Ariz. A 25-year culinary veteran, Tom Harvey hails from Atlanta, Ga. where he held the position of executive chef at Murphy’s, part of the successful Concentrics Restaurant group, for five years. Earlier, he held the same post for three years at ONE Midtown Kitchen, considered to be one of Atlanta’s "premier restaurants," where he garnered numerous awards and accolades including "Best Small Plates" and "Best Wine Program." Prior to that, he was the tournant at the Woodlands Resort and Inn outside of Charleston; sous chef at Chef Allen’s in Miami, Fla., which was ranked twice for "best restaurant" by Zagat during his tutelage. Later, Harvey was appointed sous chef at Blackberry Farm in Tennessee, a world-renowned hotel property in the Great Smoky Mountains of Tennessee. Three years after, he returned home to Atlanta where he held the position of executive chef for Nava, which is part of the Buckhead Life Restaurant Group in Georgia.
Harvey’s culinary interest began at the young age of 14 where he began as a dishwasher at a local restaurant. After completing a finance degree from Florida State University, he decided to leave the business world and pursue his passion for cooking, undergoing a three-year apprenticeship at Cloister Hotel on Sea Island in Georgia. During his internship, he worked in all facets of the culinary industry from food operation to menu creation. As Eddie V’s executive chef, Harvey will be responsible for all culinary operations, working closely with restaurant manager Richard Schumacher to oversee the kitchen staff and restaurant employees and ensure that this famed restaurant runs smoothly. Harvey resides in Scottsdale with his wife Julie.