Hopkinton Country Club
Culinary Team
Executive Chef Bio:
Executive Chef Thomas T Siders began his culinary career at the age of 13 in an Italian café in Medfield, MA. When his family moved south to Spartanburg, SC he started his career in earnest working through some of the cities finest restaurants. During this time he left to do internships in New Orleans and in West Virginia. In 1981 Tom moved to New Hampshire where he ran his first kitchen, RP Sweeny's in Bedford, NH. To continue his training he worked at a series of NH restaurants and inns. Tom took over as Sous Chef at the Highlander Inn and helped to develop the menu using Scottish regional dishes to bring the taste and culture of Scotland to the Granite State. Tom's first true chef position came under the guidance of Chef/Owner Walter Niederburger at Petite Maison. In 1984, Tom took the helm of The Boilerhouse Restaurant in Peterborough, NH and for the next nine years began to hone his skills and develop his own cooking style, which was contemporary American regional cuisine with seasonal focus.
To further his career he moved to hotels where he became the Executive Sous Chef at the historic Omni Parker House Hotel. For the next 11 years, Tom worked around the country for the Omni Hotel Corporation. Two of the fine dining restaurants were both awarded prestigious awards during his tenure. While employed at Omni Hotels, Tom traveled to France, Switzerland and London to stage in some of the top kitchens as well as to Chicago to work with Charlie Trotter. In 1996 he also became the east coast corporate chef overseeing 23 additional properties.
In 2002, Tom left Omni Hotels to open Acqua Bistro in Peterborough, NH. For the next four years he co-ran the restaurant which won many awards and drew regional acclaim for their menus, wine list and professional, courteous service. Tom came to the club in May of 2006 to take over as our Executive Chef.
Sous Chef Bio:
Shawn Balian started his culinary career at Johnson & Wales University. After finishing his internship for the second summer at the Flying Bridge in Falmouth, Shawn was offered the Sous Chef position. He spent the next two years working at the Coonamessette in the winter and the Flying Bridge during the summer months.
Since that time, Shawn has worked at such places as Truffles in Milford and Cafe Sorrento. His last positon was as Executive Chef for the Blue Dog Sports Bar & Grille. Shawn joined the Hopkinton Country Club team in March 2008 as our Sous Chef.