Chef Tom Condron was born to a large military family and is one of eight brothers. His globe-trotting ways got an early start, as he was born in Pennsylvania, but his family returned to their home in Britain three days later. As the son of a Royal Marine, Condron spent time in more than 50 different countries. He took advantage of this extensive travel and immersed himself in the cuisine of a variety of cultures, introducing his palate to a world of flavor profiles.
Condron took his first job in the hospitality industry at the age of 14, working in the kitchen at the famed Dorchester Hotel in England. While at the Dorchester, Condron completed a five-year apprenticeship under Anton Mosimann, one of eight Michelin three-star chefs Condron has worked with throughout his career. He went on to earn a degree in economics from the University of Florida, and a culinary arts degree from Johnson and Wales College in Charleston, South Carolina.
Condron went on to build his culinary expertise working at such restaurants as the Boston Museum of Fine Arts Restaurant, The Peabody Hotel in Orlando, Florida and the Blue Ridge Grill in Atlanta, Georgia, which he opened, garnering the honor of “Best New Restaurant” by Atlanta magazine in 1995. He joined Harper’s Restaurant Group as executive chef at Mimosa Grill in Charlotte, North Carolina in 1997.
As chef/partner at The Liberty in Charlotte, North Carolina, Condron offers a progressive American version of the UK-born gastropub concept, which combines the traditionally social pub setting with upscale, yet moderately priced cuisine. Condron oversees the kitchen of the restaurant while business partner Matthew Pera directs the front of house staff and manages the guest experience.
Condron is married and has three children, 10-year-old Gethan, 8-year-old Emma and 16-month-old McKenna. He enjoys spending time with his wife, gardening, and fly fishing in the foothills of North Carolina.