Blue Hill Farm

Thomas Carter's 21st birthday dinner at Alain Ducasse's celebrated Le Louis XV was a transformative experience.  Exposed to exceptional tastes and a bottle of 1989 Beaucastle Homage Jacques Perrin, Thomas turned his studies from Fine Arts and Anthropology, toward food.

Thomas attended the Culinary Institute of America, and upon graduation, Thomas cooked at Union Pacific and Le Bernardin.  After attending a enology seminar at UC Davis, he dedicated himself in the study of wine.

Thomas has served as a sommelier at Otto, Alain Ducasse New York, and Le Bernardin.

In 2007 Thomas joined Blue Hill at Stone Barns.  As the restaurant's wine director he has worked to create an award winning wine list that promotes great winemakers and artisanal producers.