First conceptualized in 2010 out of my desire to cook with fewer boundaries, outside the confines of a traditional restaurant setting, parts and labor is the culmination of nearly thirty of eating heavily, cooking professionally, traveling whenever possible, and an unwavering desire to creatively express thoughts, feelings, and ideas through food.  I've been fortunate enough to have worked in a variety of kitchens between the west coast and New york City, including wd~50, rubicon, the kitchen, blue plate, and most recently as the opening executive chef of buddy.

Ultimately, my style of cooking is an amalgamation of both professional and personal life experience. It is as much a celebration of our responsibility to the natural environment as it is a conduit for the efforts of our local artisans and farmers. to gain a little more insight into my style of cooking, please check out some sample menus here.

IN addition to my work as a professional chef, i’ve worked as both an in-home private chef and have consulted on numerous projects in the San Francisco bay area.

i look forward to working with you…

Sean thomas, chef