Chef Thomas Harkins, Executive Chef
Raising the Bar at Level 33
Chef Thomas Harkins developed his passion for cooking when he started his first restaurant job when he was just 14 years old. He graduated from the Culinary Institute of America in 1989, and went on to work in some of the country's finest kitchens at the Bonaventure Resort and Spa, Hotel Atop the Bellevue, Rittenhouse Hotel, Moshulu, Circa and Plate, before coming to our City Center restaurant.
As Executive Chef of first SoleFood and now Level 33 at the Loews Philadelphia Hotel, he's become known for his unique and innovative Philadelphia seafood dishes and expert management style. He's been awarded "Best Savor Dish of the Year" by Philly Magazine and Manager of the Year by Loews Hotels. A particular point of pride is that hes been chosen to cook at the James Beard House four times. He says, "I have a passion for sourcing great product and creating something with it."
A Recipe by Chef Harkin Yellowfin Tuna Tartare
- 12 ounce Sushimi Grade Tuna, Small Diced
- 1 tablespoon Japanese mayonnaise
- 2 teaspoon soy sauce
- 1 teaspoon Sambel Olek
- 1 tablespoon green onion, sliced thin
- 1 teaspoon ginger, minced
- 1/4 teaspoon sesame oil
- Juice of 1 lime
Combine all ingredients in bowl and mix. Serve with fried wontons and cucumber slices. Yields 4 portions.