Tom Berry has built a distinguished culinary career defined by creativity, leadership, and global influence. Raised in rural New Hampshire, his passion for cooking began at a young age after recreating a Dijon chicken featured on the cover of Bon Appétit. He went on to earn a Bachelor of Science in Culinary Arts and a Master of Teaching in Secondary Education from Johnson & Wales University.

Early in his career, Berry joined Ming Tsai to help open the acclaimed Blue Ginger in Wellesley, MA, where he spent five years as Tsai’s right-hand chef. He later served as Executive Chef at Bambara in the Hotel Marlowe and Temple Bar in Cambridge before refining his coastal culinary style on Nantucket at Straight Wharf, Great Harbor Yacht Club, and as Chef/Co-Owner of The Proprietor’s Bar & Table.

In 2015, Berry returned to Boston as Culinary Director for COJE Management Group, launching Yvonne’s and guiding the culinary vision for the group’s growing portfolio of concepts. In 2021, he was named Chief Culinary Officer, overseeing all culinary programs across COJE’s restaurants.

Berry competed in the 2022 season of Beat Bobby Flay, taking home the win with his creative dish Merda de Can from the menu at Coquette.

Drawing inspiration from global travel, he blends South American, Cuban, French, Japanese, Chinese, and Southeast Asian influences to create vibrant, social-style dining experiences.