Jacy Thomson, Executive Chef

Born and raised in Seattle, Jacy Thomson’s path to the kitchen wasn’t a straight line—but every stop along the way shaped the chef and leader she is today. From working in a dental office to pulling shots as a barista and even owning her own espresso stand in Alki, Jacy has always been drawn to fast-paced, hands-on work that connects her with people. That passion for people is what drives her most—not just creating great food, but cultivating a strong, positive kitchen culture where her team learns, grows, and collaborates together. Jacy got her culinary start as a line cook at Tallulah’s, where she honed her skills and quickly worked her way up to lead line cook and eventually executive chef. She also completed the FareStart Adult Culinary Program, further developing her expertise and leadership style. Her journey brought her to Ben Paris, first as sous chef and now as executive chef, where she leads with creativity, inclusivity, and a deep respect for her team. When it comes to menu creation, Jacy values collaboration, embracing ideas from her team and letting the seasons guide the dishes. She starts with a focus on proteins at the center of the plate, then builds around them using fresh, local ingredients—always aiming to minimize waste while maximizing flavor. Ben Paris’ take on New American cuisine brings a rustic, colorful vibrancy to the table, with dishes that are as fun and real as the team behind them. Outside of the kitchen, Jacy is a proud single mom to two daughters. When she’s not cooking, you might find her adding to her tattoo collection, watching paranormal shows, or just enjoying time with her girls.