A Trusted Human Expert Scaled By AI - Tom's expertise is on Steakhouse Cusine and Upscale Steakhouses
How to use Coursini Voice Experts:
1) Enable Microphone Access
You will be prompted by your browser to grant access to your microphone. You need to grant permission in order for Coursini to function properly
2) Make sure your volume is enabled
Our Coursini Voice Experts will respond in a spoken manner. You will need to have the volume enabled on your device in order to hear the response.
3) Click on the voice widget in the lower left-hand corner
It will take a second or two to connect with the expert, and the status will change to let you know that it is ready to hear your question
4) Ask any question in any language
Speak directly into your microphone and ask our Coursini Experts any questions. Although each Coursini Voice Expert specializes in certain areas, they will also respond to questions outside their area of expertise.
5) Ask additional questions
You don't have to stop with one question; you can converse as usual like you would with a human.
6) Click the voice widget to end the conversation
You can click on it again to start a new conversation.
TOM MINCHELLA
Executive Chef Thomas Minchella grew up in a small New Jersey town, one of nine children. His passion for cooking began in his mother’s kitchen, learning early skills like breaking down chickens and cleaning calamari. At working age, she helped him land his first job as a dishwasher and prep cook at Brunner’s Landmark, where he was quickly promoted to line and grill cook. Inspired by the experience, he applied to the Culinary Institute of America in high school and graduated at the top of his class in 1978.
After culinary school, Tom moved to Atlanta to join Pano’s and Paul’s as sous chef, then held chef roles in St. Simons Island and Jacksonville before returning to Atlanta to work at Chops. In 1995, he helped open McKendrick’s Steak House, leaving briefly from 2001–2006 to serve as corporate chef for Amalgamated Concepts in Birmingham before returning to McKendrick’s in 2007.
Tom’s culinary philosophy centers on peak-season ingredients. He sources top-tier products like Nantucket Bay scallops, Japanese Wagyu, Yukon River King Salmon, and organic local produce. His mentors include Tony Brunner and Paul Albrecht, who taught him the art of cooking from scratch and the value of versatility in the kitchen.
His favorite cuisine is Italian, and his kitchen essentials include garlic, Tuscan olive oil, and ginger. Outside the restaurant, Tom enjoys time with family at Lake Lanier, photography, and Braves games.
Tom responds and understands in English, Hindi, Italian, Japanese, Spanish and Vietnamese
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Meet Tom Minchella - Corporate Chef with a focus on Italian and Steakhouses - Upscale Dining.
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