A thirty-year industry veteran, Emlyn D. Thomas, FMP, CFBE, CBJ has directed high volume food and beverage operations in free standing restaurants and hotels as a General Manager, Director of Operations, and Food & Beverage Director for large and small organizations. Emlyn started his career with Marriott in their Theme Park division at Marriott’s Great America. He has personally led new restaurant openings for over a dozen operations. Deeply experienced in Italian cuisine and culture, he has a variety of experiences in other cuisines particularly New American and Steakhouses.
A recognized leader in dining service, financial operations, and leadership development, Emlyn is particularly adept in various facets of beverage service. Holding certifications from the Court of Master Sommeliers, the Cicerone Certification Program, and the BarSmarts Training Program, Emlyn is an expert in the service of wine, beer and cocktails.
As a skilled, multi-unit leader, Emlyn has been responsible for as many as 14 restaurants of a variety of concepts.
Emlyn’s beverage programs have garnered acclaim from local Chicago and national trade publications and media, including awards from the Wine Spectator at multiple locations. Having spent over a decade on Chicago’s famed Rush Street, (including opening one of the first cigar bars in Chicago) Emlyn has an abiding affinity for classic cocktails and the history of spirits.
Currently, Emlyn Serves as the Director of Operations for the George Trois Group in the northern suburbs of Chicago. He heads operations for two French restaurants in Winnetka, the neighborhood favorite Aboyer Brasserie and the elegant George Trois. In February of 2023, Emlyn lead the opening of the group’s newest full-service restaurant, FONDA cantina, an authentic, indigenous Memoir of Mexico.
- Workshop: Funding Your Restaurant Business’ Growth - Day 3 - Real Estate, Design, Contractors, and More: Next Steps to Realizing Growth
- Monday, May 22 • 9:00 AM - 10:30 AM