thomas oh

director of operations & sommelier

Thomas Oh developed his passion for the culinary world at a young age while growing up in and around his family’s restaurant where he set his sights on contributing to the highest level of dining. He dove into the industry at the age of 17 and soon landed a spot working behind the carryout counter of Lettuce Entertain You’s Di Pescara before working his way up to the service team. Convinced that his true passion was in creating food, he took time off to learn and study the art of sushi making on the line at suburban Chicago’s Wildfish. This experience helped him develop a deep appreciation for the work that goes on inside the kitchen and helped him foster relationships with his chefs.
Thomas moved on to manage a large live music bar in the suburbs where he grew a passion for leadership and decided to take his next step into fine dining. In 2012 and with little prior experience in high-end cuisine, he began his work in the River North neighborhood of Downtown Chicago at ROKA AKOR under his mentor, Steven Tindle. It was here that Thomas fine-tuned his business acumen and further developed his knowledge of the numbers side of business. His goal-driven mindset helped him to grow within the company, opening locations in both Houston and Oakbrook, IL while simultaneously helping to operate 5 of their 6 other locations.
After over seven years with the group, Thomas staged at Acadia, a two Michelin Star restaurant at the time, and NEXT Restaurant of the Alinea Group. He then returned to Lettuce Entertain You to work under the Melman Meers Division operating two restaurant locations and a commissary kitchen for the company. In 2019 he passed the exam through the Court of Master Sommelier and became a Certified Sommelier shortly after working harvest in Sonoma County for Peay Vineyards. Back in Chicago, he reconnected with his old friend Chef Andrew Lim while helping to operate Lim’s City Rock Korean Kitchen.

The two eventually joined forces to open doors to their very own joint concept, PERILLA korean american fare in July 2019. Serving smart interpretations of modern Korean food through the lens of their second-generation perspective, the team has earned three MICHELIN Bib Gourmands since 2021 and has been recognized by the James Beard Foundation, Chicago Tribune, Chicago Sun Times, and more. Thomas and Andrew are currently consulting and managing several restaurants and set to open PERILLA korean american steakhouse in 2024.