Chef Tom Borgia is a much-traveled professional. His stateside resume includes working as opening Sous Chef at The Federalist for four years as well as other notable Boston establishments Mistral and Harvest.
A quick check of his passport reveals a few years of international experience as well: Italy, Spain, France and Greece. He spent a year at the small traditional restaurant Buce di Porsena in Sienna, a Tuscan town about 45 minutes from Florence. Borgia also spent several months traveling around by rail, learning enough of each language to get by, and apprenticing in kitchens all along the way. Borgia would go into a restaurant, eat a fantastic dish one day, then come back and offer to cook for free the next if the chef would teach him his secrets.
Bringing those lessons back to the US, Borgia cooked one summer on Martha’s Vineyard, then moved west to be Chef de Cuisine at the four-star Little Nell in Aspen from 2003-2007. He also had stints at Maryjane’s in San Diego and Salute Wine Bar in Los Angeles, where he was Executive Chef.
He honed his seafood skills at Legal Harborside before joining the Grafton Group as Executive Chef of Russell House Tavern and before crossing the river to open State Street Provisions on Long Wharf.
A native of New Bedford, MA, Borgia graduated from Johnson & Wales University in 1993.