Chef Roger Thomas- MOZO Enthusiast.

Roger Thomas, Executive Chef at Piatto Novo in the Sheraton Suites Hotel in Cuyahoga Falls, Ohio, was raised within walking distance of his current endeavor. His interest in cooking began in his mother’s kitchen and has since taken him on a delicious journey.


At sixteen, Roger began as a dishwasher, working for the Piscazzi Family in Akron at their highly regarded restaurant, the Wine Merchant. Soon he found his way into the kitchen and began honing his skills under the tutelage of the celebrated Lucia Piscazzi. By age nineteen, Roger was managing the kitchen. Four years later he had the honor of preparing a private luncheon for James Beard. In 1987, Roger had the extraordinary opportunity to move to Europe to further hone his craft. In Paris he apprenticed with Chef Michel Pasquet and became a certified chef. In the Loire Valley, he studied under Chefs Pierre Langlois and Marc Meneau. Oyster farming off the coast of Bordeaux and pastry study at the Savoy Hotel in London were some of his stops before family circumstances called him back to Ohio.


Upon his return, Roger was Executive Chef at the remarkably successful Ken Stewart’s Grille before opening his first restaurant, Sixteen Eighty. From there he joined the Downtown Akron Renaissance with his new location, Piatto. In preparation, Roger returned to Europe, this time to Italy. He was invited to spend time in the kitchen with Chef Michele Brogioni at Relais Chateaux il Falconiere. Afterwards Chef Brogioni joined Roger in Akron for the opening season of Piatto. In 2001 Roger and Piatto were awarded “Best Restaurant in Akron” and “Best Italian Restaurant in Northeast Ohio” in Northern Ohio Live Magazine’s Reader’s Poll. In 2002, Piatto was awarded the prestigious “Best Restaurant in Northern Ohio” by the same magazine.


In 2005, Roger and Piatto were invited to move into the newly renovated Sheraton Suites Hotel in Cuyahoga Falls. At Piatto Novo, Roger continues creating delicious Italian -inspired cuisine. He enjoys working with and training young people who share his passion for cooking. His former apprentices can be found working in kitchens from South America, Europe and Asia to the establishments of Charlie Trotter’s, Guy Savoy and Chateau Montelena in the United States.


Of all his experiences, Roger is happiest about his marriage to his wife Kathy, and his thirteen year old twins, John and Madeline.