Chef Thomas Roeker

Executive Sous Chef

A love of cooking developed at an early age for Executive Sous Chef Thomas Roeker, shadowing his grandfather who was a passionate home cook. Roeker recalls learning how to cook lamb chops and artichokes, watching cooking shows together, and absorbing life lessons in the process. He also had two uncles who attended culinary school at the Culinary Institute of America at Hyde Park, who encouraged his interest in the culinary arts.

“I was surrounded by family with a passion for cooking,” says Roeker. “I was destined to be in the kitchen at some point.”

Roeker’s first job was at 14 as a dishwasher at an upscale French restaurant in New Fairfield. He then went on to help in the cold prep area, learning the ins and outs of the kitchen, and further underscoring his desire to turn his passion for cooking into a career.

Following high school, Roeker enrolled at the Culinary Institute of America, following in his uncles’ footsteps. It was Roeker’s first time in a professional culinary learning environment, and he loved learning the basics of how to be a professional chef.

“I really enjoyed the fundamental classes – butchering, knife skills, sauteing – all the building blocks for a career in the kitchen.”

He also discovered a love for the front of house and enjoyed the perspective of working with guests and seeing the experience from their vantage point. “Although I ultimately chose to work behind the line, the time spent learning how the front of the house operates was invaluable,” he says.

After graduation, Roeker moved to the West Coast and Los Angeles, connecting with friends and family and fostering a love for farm-fresh, simplistic preparation. “California has great produce, and it really helped with my product knowledge,” says Roeker. “I got to visit local farms, smell fresh melons, taste produce picked off the vine.”

The East Coast called him back to be closer to home, and helped refine his skills and elevate his technique in a fast-paced, competitive environment. In 2020, he made the decision to move once more, first to Idaho and ultimately to Park City, Utah, to join the Montage Deer Valley. When a role in Jackson Hole became available, he jumped at the chance to join the prestigious Four Seasons brand and learn from Executive Chef Michael Goralski, who has led culinary efforts on property for more than a decade.

Roeker is passionate about utilizing locally sourced meats and produce, a perfect fit for Steadfire modern chophouse, of which he takes a lead role in overseeing menu creation. The newest restaurant outlet at Four Seasons Resort Jackson Hole, Steadfire’s menu taps into local ranches for top cuts and local growers and farms for produce.

“I was surprised at how much you can source locally; not only meats and game, but also unique herbs and spices such as sumac, amaranth and mint,” he says.

In his leisure time, Roeker is an avid sports fan and loves outdoor activities. “I root for all New York sports. Don’t tell anyone, but I like both the Yankees and the Mets!” He also is excited to hike the Tetons and put his National Park pass to work with his wife.