10 hours ago
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At 199 Milford Road in Crown Point, Tobago, there lies one of the humblest, culinary-friendly, appealing and talented executive chefs and restaurateurs. Trinidad-born Xenon Thomas developed a dream he had since his early teenage years: to own a restaurant—cook good food, showcase the beauty of diverse foods, feed people, make people happy and create employment opportunities for others. He grew up in a house where freshly cooked food, art, culture and creativity were the order of the day.
On November 30, 2019, Thomas opened the fine-dining Brown Cow Restaurant (Brown Cow) with limited experience in management, but a profusion of passion and culinary arts. Alongside him was his executive team: mother Rona Thomas, an expert garment producer, designer and caterer; sister Natasha Moore, a home manager and organiser; and brother-in-law Roger Moore, a professional.
Special guests included his father, mas designer/producer and former band leader Charlie Thomas; elder brother and IT/computer specialist Andre Thomas; nephew Luke Moore, a clerical professional; and great family friend and niece of Trinidad’s third prime minister, ANR Robinson, Carol Robinson.
The next two years, 2020–2021, however, the dreaded COVID-19 pandemic struck, but Thomas said that while many established and bigger businesses collapsed, like a true cow, Brown Cow stood the test of time. “It was not easy,” he stated, as he thanked both his landlord and God for affording its survival. He said among the many things he learned were stringent management and toughening his heart to make harsh and unfavourable yet beneficial decisions where staff were concerned, because his intention to run a successful business remained firm.
Thomas said the restaurant’s name is neither a drink nor a steakhouse, as many people think. It was literally influenced by a brown cow which he encountered next to the Crown Point Beach Hotel while he was executive chef there and observed its daily friendly interactions with a pitbull, which he found admirable.
The equally interesting thing in the scenario, however, is that a brown cow literally holds major value. Among other things, a brown cow holds distinct significance across spiritual symbolism, and Thomas himself is a deeply spiritual person known to thrive with love at the centre, so much so that he says if you are crying, he is crying. If you are sad, he is sad. If you are hungry, he is hungry. And if you are happy, he is happy.
Much like the cow, the restaurant’s ambience features the colour brown, resplendent in a rustic hue, which is prevalent throughout his dishes.
Just as similar to the cow’s persona, the ambience is friendly and appealing. The small but larger-than-life outlet serves up a fusion of local and international cuisine, uniquely themed and presented. Each dish is carefully thought out and crafted by Thomas, who favours local and international concepts and ideas, such as traditional cuisine from Japan and other European countries, as well as South America, but who totally respects T&T’s local foods. “T&T’s local foods are quite unique and fascinating,” stated Thomas, “and the combination sets the restaurant apart from the rest. Our menus are shaped by refined culinary traditions and modern interpretations of fine cuisine.”
Not only are the names of Thomas’ dishes unique, but so are their presentations and designs.
Despite Thomas being quite busy in the kitchen, he finds time to educate others, while his establishment continues to represent the adage: “Good things come in small packages.” Apart from preparing and serving meals and ensuring diners are satisfied, Thomas and his establishment are a person and place specially chosen to educate and empower.
Among the clients is the Tobago Hospitality & Tourism Institute (THTI), where Food and Beverage students’ visits reinforce theoretical concepts covered in classrooms, while giving them valuable exposure to professional food and beverage service in a real-world setting, revealed THTI. The students also gain knowledge of service from a guest perspective, affording them greater comprehension of the standards, attention to detail and customer experience that define exceptional hospitality.
Quite serious, a bit shy but intensely vigilant, Thomas brings on the charm when needed, but he’s known to be a stickler for quality, teamwork, integrity and service, which he expects from all his staff and assistants.
With the restaurant in its seventh year, Chef Thomas is experiencing the power of seven: spiritual awakening, completeness and divine perfection.
But while this may be so, he said he will continue thinking outside the box because good food brings people together.
Good food soothes and heals, and he invites everyone to experience his expertly prepared signature dishes that are crafted with fresh ingredients, bold island flavours and love.
English (US) ·