Chef Tom Kaldy was thirteen when he helped to build a pizza restaurant from what was an empty space to a fully functioning kitchen. Clearly inspired by the entire creative process, Kaldy worked his way through the restaurant ranks in and around his hometown of South Windsor, CT. At sixteen, he made the decision to pursue his culinary career and attended the culinary program at Bristol TEC and later The Culinary Institute of America in Hyde Park, NY.
Having begun what he considers to be his “technique and refined palate” education, Kaldy worked with countless talents at establishments such as Thomas Keller’s classic French bistro Bouchon, sustainable seafood pioneer Rick Moonen’s RM Seafood and at the Michelin-rated Bay-area chef’s namesake restaurant Bradley Ogden.
In 2012, he joined the management of the eighty-year-old, timeless, classic Cavey’s Restaurant in Manchester. While working with owner Stephen Cavagnaro, he eagerly engulfed himself in the local and seasonal aspects of Cavagnaro’s menu. Working with farms whose relationships had been in set in place for decades
Now, as Chef de Cuisine of Artisan Restaurant in West Hartford, CT, Chef Kaldy works directly with Executive Chef Frederic Kieffer to source the highest quality ingredients the area has to offer. Chef Kaldy has a great admiration for the men and women who remain determined and dedicated to producing organic and sustainable ingredients for use at Artisan and is thrilled to bring Artisan’s fresh from the farm approach to dining to the West Hartford area.