Michelin-starred The Modern in the Wine Room

Born in England and raised in Canada, Thomas Allan’s passion for the culinary arts led him to New York at age 19, where he began his career as a line cook at Union Square Hospitality Group’s Blue Smoke in 2007. Soon after, Thomas enrolled at the International Culinary Center, where he received his Grand Diplome with an emphasis on French cuisine. In 2012, after years as a sous chef in the kitchens of Eleven Madison Park and Per Se, Allan moved to Paris to further his craft and work as a sous chef at Le Meurice. In 2014, Thomas rejoined the USHG family as Chef de Cuisine at The Modern, and over the years has contributed to its many accolades, including gaining a second Michelin star. Thomas was named Executive Chef of The Modern in February 2020.

Founded by Danny Meyer’s Union Square Hospitality Group, The Modern is a two Michelin-starred, contemporary American restaurant located at the Museum of Modern Art. Helmed by Executive Chef Thomas Allan, the restaurant is known for refined yet unexpectedly playful dishes that celebrate exceptional ingredients and seasonality across three distinct experiences: a prix fixe menu in the dining room overlooking MoMA’s Abby Aldrich Rockefeller Sculpture Garden, an à la carte offering in the lively Bar Room and an immersive tasting menu at the Kitchen Table. With warm, approachable service and an unwavering commitment to excellence, The Modern pairs its serene, modern setting with one of the most celebrated wine programs in the country, featuring 2,800 selections worldwide and earning both Wine Spectator’s Grand Award and a 3-star Award from the World of Fine Wine, curated by Beverage Director Arthur Hon and an acclaimed team of sommeliers.