Thomas Robinette brings 18 years of professional cooking experience to his role as executive chef at Structure House. Previously, Thomas worked in the healthcare field for Aramark at Duke University Medical Center. He was born and raised in Durham, North Carolina, and earned his culinary degree from Johnson & Wales University – South Carolina. In his role as executive chef at Structure House, Thomas enjoys talking to the participants, helping them understand the program, and teaching them how to portion meals after going home. In his free time, he enjoys cooking and gardening.