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He also worked under Joseph Kemp, top 100 chefs in America, of The Red Maple. InStyle Magazine voted this tapas lounge one of the top 60 nightspots in the country in their November 2002 issue. He further demonstrated his culinary prowess when he taught culinary classes at The Fretz Corporation Kitchen Showroom in Maryland.

George, then 23 years old, went on to open his first restaurant, Blu. This unique beachside restaurant was located inside the Seawalk Hotel & Spa in Jacksonville, Florida, and it specialized in an eclectic revolving menu of tapas plates.

Fortunately for the Austin food scene, he currently spends his days in the kitchen at Paggi House. Chef George arrived at Paggi House via Truluck's, where he further refined his skills in the position of sous chef. He describes the menu at Paggi House as "A different, fun way to eat."

For Paggi House, George has created small plates of creative, eclectic origin, such as the signature Ahi Tuna Poke, Coriander Crusted Pork, Hot Apple Short Ribs and the Tempura Roll. He utilizes only the freshest, all natural ingredients from local farms and Paggi House's own organic herb garden. With his infectious passion for food, inherent talent, and years of experience George Thomas is sure to win over anyone who experiences the food at Paggi House.

Recipe:
Venison Osso Bucco in Blueberry Portabello Cream

3 Venison Osso Bucco
4 Ribs of Celery ( Chopped )
2 Carrots ( Chopped )
1 onion ( Chopped )

Combine all ingredients in a baking dish. Fill half with water.
Add ¼ cup of Thyme
Cover and cook @ 225 for 3 ½ hours.
When finished pull Osso Bucco
Place everything from the baking dish in a small sauce pot and reduce by ¾

Blueberry Portabello Cream:

1 clove garlic
2 shallots chopped
1 cup Blueberry
1 cup Portabello
1 oz Chambord
1 cup cream
Salt and Pepper

In a saucepan sweat shallots and garlic, add Portabello and sauté for 5 minutes
Deglaze with Chambord, add Blueberries and cook for 3 minutes, then add cream and reduce by half, salt and pepper to taste.

To plate place Osso Bucco on plate, drizzle a little of the Natural sauce on the meat and spoon the cream sauce over top. Garnish with Crusty Bread and a pinch of micro-green on top and enjoy with a nice big nose Cabernet!!