Tom Hill’s love of cooking began as a child in the kitchen with his mother. Today, as a professional chef, he is executive chef of Ducksoup and co-proprietor of Rawduck. Tom has worked with a
number of leading lights in the restaurant industry. He has managed the kitchens for Mitch Tonks of Fish Works, Mark Hix of Hix Restaurants and Ed Wilson of Terroir and Brawn.
