Meet the Chef: Tom DeWolfe/Wegmans, Northboro

Meet the Chef: Tom DeWolfe/Wegmans, Northboro

Tom DeWolfe is the newly appointed executive chef at Wegmans, 9102 Shops Way, Northboro. He joined the supermarket chain in 2009.

As executive chef, DeWolfe said he is responsible for the financial well-being of the prepared foods department at the Wegmans Northboro store. “Additionally, I am the principal culinary resource for the store, including mentoring/training staff and creating excitement around the culture of food. I provide incredible customer service and ensure high standards by pursuing excellence in everything we do,” he said.

DeWolfe, originally from Saco, Maine, resides with his wife and their dogs in Danielson, Connecticut, where his wife runs Silver Paws Haven & Hospice.

The chef began his culinary career as a dishwasher at the Incarnation Center in Ivoryton, Connecticut, eventually working his way up to chef. He has owned and operated his own catering company and served in the U.S. Marine Corps before joining Wegmans.

About Wegmans: The family-owned company, founded in 1916, includes 95 supermarkets in New York, Pennsylvania, New Jersey, Virginia, Maryland and Massachusetts. The Northboro store opened in 2011.

Wegmans is recognized as an industry leader and innovator. It has been named one of the “100 Best Companies to Work For” by Fortune magazine for 21 consecutive years. In 2018, Wegmans ranked No. 2 on the list.

Shoppers recognize Wegmans Northboro as a store that offers quality and convenience, clean environment and huge inventory. An abundance of food and services help cooks make meals as effortless as possible.

The store’s café has chef-prepared options to eat in or take out, and catering is available. Telephone: (508) 936-1900; visit for more information about the company, locations and more.

1. What’s your favorite cheap eat?

Rotisserie chicken – it’s so versatile. You can make chicken salad with it, eat it as is, use it in a soup. It’s a great ready-made meal.

2. Who were your biggest influences?

My two biggest influences are my mother and the first chef I worked for – Chef Karin Nelson at the Incarnation Center.

3. What’s your all-time most memorable meal?

I once had the opportunity to sail up to a dockside lobster shack on the coast of Maine and eat a fresh lobster pot. We ate at picnic tables right on the water. It was fantastic.

4. What ingredient are you obsessed with?


5. What’s your guilty food pleasure?

A bacon blue cheese burger. I use irradiated beef so that I can cook these rare and enjoy it on my deck with a cold beer. So good.

6. What’s the kitchen tool you can’t do without?


7. What food trend has outlived its welcome, and any idea of what’s the next trend in the food world?

An outlived food trend, in my opinion, are foams. An up-and-coming trend are vegetable purees. Whether used as a standalone side or as a base for a soup or sauce, purees are the next big thing.

8. What would you be doing if you weren’t a chef?


9. What’s your favorite meal to make at home?

Breakfast for my wife and dogs – they all love pancakes! My wife runs Silver Paws Haven & Hospice, so we show a little extra love to the rescues with a special pancake breakfast on Sundays.

10. What’s the strangest thing in your fridge at home?

Homemade kimchi.