Augusta-native Thomas Jacobs has been appointed executive chef of The Partridge Inn.  He has been part of The Partridge Inn culinary team for almost three years, most recently serving as acting executive chef. As executive chef, Chef Thomas is responsible for overseeing the culinary program at the upscale hotel, including PI Bar and Grill, catering, banquets and in-room dining.  

As a child growing up in Augusta, Thomas often rode by the grand hotel on his bicycle. He dreamed of running the culinary program someday and believed that, if he worked hard enough, he could make that dream a reality. After spending 15 years as a chef, he is thrilled to now be the executive chef of the beloved hotel, the role he dreamed about so much as a little boy.  

Before joining The Partridge Inn, Chef Thomas was the executive chef of National HealthCare Corporation in Augusta.  He has also served as a corporate trainer for an Italian chain restaurant and worked under the Executive Chefs at both the Marriott Downtown Augusta and Sheraton Steak House in Augusta. 

Chef Thomas has a degree in culinary arts from the Arts Institute of Atlanta and he graduated from Glenn Hills High School in Augusta. 

Over the next few months, Chef Thomas plans to introduce a new menu that will introduce new signature dishes, but will also include guest favorites. The hotel will also bring back one of its most elaborate and beloved traditions. On August 4, it will reintroduce its historically famous, monthly Sunday brunch buffets. Sunday brunch will take place on the first Sunday of each month. Chef Thomas and the culinary team at The Partridge Inn will continue to work with local farmers and purveyors to incorporate local and regional ingredients in their menu items. 

Chef Thomas’s delicious new dinner menu will debut on September 1 and will “highlight the seven regions of true southern cooking,” he said. The menu features fresh seafood options, like the Louisiana Style Blue Shell Crab Boil; The Emily Cast Iron Cornbread, made from fresh, in house ground cornmeal; Fried Green Tomatoes, made from local tomatoes and more, all staying true to the hotel’s Southern roots.