My Work Showcase
Over the years, I’ve had the opportunity to work on a number of incredible projects that have allowed me to grow and establish myself within this competitive industry. I hope you’ll enjoy viewing my projects as much as I enjoyed working on them. Go ahead and explore, and don’t hesitate to reach out if you’d like to learn more.
Professional Awards
My Story
2016
Member of the Swiss National Culinary Team. Competed at the 2016 Culinary Olympics in Erfurt, Germany. Won a gold medal for the cold table, Over-all Silver Medal for Pastry, and Over-all Team Medal Bronze.
2012
ACF Master Challenge Silver and Bronze Medals.
2006
National Food Network Challenge Bronze Medal
Education
Thomas Mair
2008-2014
Virginia College Bachelor of Science in Business Administration GPA 3.83
2009
American Culinary Federation
Certified Executive Pastry Chef
1990
Secondary School, Thun Switzerland Associates Degree (Apprenticeship) Professional Pastry and Confectionary Culinary degree.
Responsabilities
Thomas Mair
2014-2021
Coordinating events and represent the brand Cailler Nestle as an Ambassador.
Ensure a good operation and a smooth workflow, and safe environment for our 12,000 Atelier customer a year.
Purchasing, staff planning and feedback. Give classes and build new ones.
Project manager for new promotional Ateliers.
2004-2014
As an Instructor to educate the new generation of Chefs.
To represent our profession and keep the standards and
the expectations high, in order to prepare the students for the real life in the industry.
2001-2004
Owner of my Pastry shop. Production and networking for new business growth.
1990-2001
Managed different tasks and departments to gain experience and learn from our colleagues.
Ambassador for Maison Cailler Chocolates
Nestle Global, Broc Switzerland 2014-2018
Develops Classes and Recipes to teach visitors to the Maison Cailler museum. Acts as an international ambassador for visiting VIPs and represents Cailler at different competitions and events. Responsible for inventory control, purchasing, quality assurance and putting in place HACCP system.
Work close with the Research and development for new products.
Certified Executive Pastry Chef Instructor
Culinard at Virginia College, Birmingham, AL 2005-2014
Instructor of Beginning Baking and Pastries, Advanced Pastries, Fundamental techniques of Culinary Arts, Viniculture and Nutrition, and Certified Serf-Safe Instructor
Executive Chef, Owner
Mair’s Swiss Pastries, Calera, AL
2001-2005
Bakery specializing in European style pastries, torts, chocolates, and wedding cakes. Wholesale desserts for local country clubs, hotels, restaurants, and sky boxes for college football games.
The Pastry Chef, Scottsdale, AZ
Pastry Chef
2000-2001
Wholesale Bakery preparing desserts, cakes and breakfast pastries for local 5 star resorts. Prepared desserts for local special events i.e. Fiesta Bowl, Tempe, AZ etc.quickly.
Pastry confecionary Chef
All’Amaretto, Locarno
Pasticeria Vanini, Lugano
Confiserie Brandli, Basel
1990-2000
Managed all preparations of pralines and truffles accumulating more than 1 ton of chocolate per year Prepared pastries, chocolates, biscotti, and gelato Chocolate shop specializing in pralines with over 90 different varieties as well as petit fours.
