Thomas Kollasch took a very deliberate path to help him become a well-rounded chef and businessman. In his first ten years of chef training, Kollasch developed his culinary skills, building on a foundation of French technique. Later he began experimenting with unique presentation, his personal palate and philosophies, arriving at a signature style, much of which is reflected in the seasonal items at JUNO.

Kollasch’s personal interest in how to build a business, establish customer satisfaction and loyalty, and turn passion into profit, spurred pursuit of opportunities where he could learn more about the business world. He took a break from the kitchen to explore national sales in the tech arena and take a swing at the golf industry at both retail and instructional levels. Taking that learning and combining both his culinary and business interests, he grew his experience in corporate culinary management jobs, namely in hotels and resorts, to round out his practice within "the business of restaurants."

His pursuit of smooth operations, creative menus and first class customer service, alongside maintaining profitability and sound management, are all backed by passion and proven experience that make him uniquely qualified for his role at JUNO.

Kollasch most recently came from Alderbrook Resort & Spa, where he served as the restaurant’s general manager and executive chef. Kollasch has also worked Woodmark Hotel, Yacht Club & Spa and Barking Frog at the Willows Lodge. He earned his business management and finance bachelor degree at the University of Washington . He is a member of the Washington State Chef’s Association, which honored Kollasch with an Award of Excellence for his cooking, team building efforts, management responsibilities and motivational skills.

Juno
Arctic Club Hotel