At ACBVI, food is more than nourishment—it’s community, dignity, and choice. Behind every meal we serve is Executive Chef Thomas, whose journey into the kitchen was inspired not by prestige, but by lived experience.

Growing up in a working-class family, there were moments when food was scarce and holidays meant simple meals, like hot dogs on Christmas. “At an early age,” Thomas recalls, “I realized I didn’t want to grow up on hot dogs and cold soup. I told my parents I wanted to be a chef so that I’d always have food.”

Thomas’ culinary journey took him from a childhood of German comfort food to a formal apprenticeship under a Swiss master chef. Over time, he developed a passion for international cuisine, especially seafood—a love born during weekends spent fishing in Canada and family trips to the East Coast during lobster season.

Now, as the chef at ACBVI, Thomas is responsible for preparing hundreds of meals each week for clients who are blind, visually impaired, DeafBlind, or living with combined vision and hearing loss. “I don’t cook differently unless there’s a specific dietary need,” he says. “Everyone deserves to eat well.” But he is intentional about how meals are served: using shallow compartment trays to help clients identify their food by touch, ensuring hot items are communicated clearly, and placing tray components consistently to help with balance and orientation.

For Thomas, the most rewarding part of the job isn’t the compliments on his food—it’s the connections. “I’ve met clients who sing, play in the band, or create beautiful ceramics. One client even inspired me to learn piano at 57,” he shares. “Every client has a unique story, and over time, you build bonds like a family.”

Those bonds are tested, though, by rising food costs and shrinking donations. “We’ve seen a sharp drop in available fresh produce, protein, and shelf-stable items,” Thomas explains. “There are too many snacks, sugary drinks, and baked goods, and not enough nutritious staples. That makes it hard to offer consistent, healthy meals—especially when many of our clients are diabetic or have other dietary restrictions.”

It’s this reality that fuels the urgency behind ACBVI’s summer hunger campaign. “Reaching our fundraising goal would mean we can finally offer more variety, better balance, and personalized ‘Grab N Go’ meals developed with the help of a registered dietitian,” he says. “That’s not just a dream—it should be our goal.”

When asked what he’d cook with only five ingredients, Thomas doesn’t hesitate: leafy greens, salmon, eggs, legumes, and pesto. And the one ingredient he can’t live without? Coconut milk—“because of its versatility and vegan qualities.”

Thomas’ creativity, care, and commitment remind us that a well-prepared meal can do so much more than feed the body—it can strengthen confidence, spark conversation, and restore a sense of control.

Real People. Real Impact. Made Possible by You.
At ACBVI, our staff are more than just professionals—they’re passionate individuals who dedicate each day to empowering people with vision loss. In this series, we shine a light on the people behind the programs, the ones who turn your generosity into life-changing services. Because of your support, their impact is real, personal, and powerful.