Chef Gerald Tomlinson

Executive Chef National Accounts

Chef Gerald Tomlinson earned his associate’s degree in applied science from the Culinary School of Kendall College in Evanston, Ill., specializing in French and American cuisine. 

Chef Tomlinson began his career in 1984 as chef at Forte Catering Ltd. In Glenview, Ill.  After two years, he joined Carlucci’s Restaurant in Chicago, where he served as executive chef from 1987 to 1989 specializing in fine dining Italian cuisine. During this time Tomlinson was profiled on WBBN-TV (CBS) during Carlucci Restaurant’s Garlic Festival where he showcased the all-garlic menu, including chocolate-covered roasted garlic cloves for dessert.

In 1989, Tomlinson moved to Chicago’s world-famous Pump Room where he served as executive sous chef for five years.  A master in soups and sauces, Tomlinson developed many menu items, including the popular “Smoked Pheasant Ravoli with Lemon Grass Broth.”  Tomlinson also participated in the Taste of Chicago’s “Culinary Showcase”  where he showcased his culinary talents by cooking “Crab-Crusted Sea Scallops with Hot Sesame Oil” and “Asian Cabbage Slaw.”

While in the employ of the Pump Room; Chef Tomlinson had the opportunity to work with noted culinary greats like chef and author Marcia Adams, Bradley Ogden, and
Gabino Sotelino. He also has prepared his specialties for many celebrities, including Frank Sinatra, Paul Newman, David Bowie, Anthony Quinn and Madonna.

In 1994 Chef Tomlinson assumed the position of Executive Chef for McDonald’s Corporation. Here he partnered with a creative team and was responsible for developing new menu items for McDonald’s restaurants, including McDonald’s Premium Salads™, Fruit ‘n Yogurt Parfaits™, Grilled Chicken Flat Bread Sandwich™, McGriddle Sandwiches™ as well as a variety of items for McDonald’s New Taste Sensations Menu™. Tomlinson also appeared in several episodes of The Food Networks television show “Un-Wrapped.

Chef Gerald Tomlinson joined Unilever Foodsolutions in July of 2006 where he uses his creativity to help operators in the Top 100 Chain Restaurants develop new and innovative menu items.