Tom Maccarone, General Manager & Owner
Growing up in Walla Walla, among a large Italian family, Tom learned at an early age the strong connections between food, wine, family and friends. Having worked in his parent’s Walla Walla restaurant as a child Tom also grew to love the food service industry and the bonds that great food and a great experience can create. At the urging of friends and family who recognized his knack for hospitality, Tom opened T. Maccarone’s in 2005 to create a Washington wine country culinary experience, steeped in Italian heritage, and showcasing Walla Walla Valley’s agricultural bounty. At the beginning of September 2013, Tom celebrated T. Maccarone’s eighth anniversary with a complete redesign "Eight years of business is a huge accomplishment and we're excited to celebrate this milestone with a fresh new look," says Tom. "T. Maccarone's is a fantastic meeting place and we want its feel to always be as vibrant as the food, and community, we serve."
Preston Crowe, Chef
Chef Preston’s love for all things gastronomy began at an early age. As a child he could often be found helping his mother in the cafeteria where she worked, absorbing all the lessons she had to teach him. With his passion for food already smoldering, Preston chose to pursue his passion professionally by studying culinary arts at Walla Walla Community College -- the same cafeteria he had helped his mother in as a child. Preston sees his work as an avenue to channel his creativity and he strives for perfection in every plate he produces. He is inspired by the agricultural bounty of the Walla Walla valley and loves creating dishes that entice the palate yet showcase the flavor of these fresh ingredients with elegant simplicity. Preston’s goals are to create truly memorable Washington wine country culinary experiences and to leave your taste buds with a lingering sense of...“wow!”
Gerry Meza, Chef
A native of Michoacan, Mexico, Gerry moved to Walla Walla in 1993 with his parents, who worked on farms in the area. Gerry became interested in cooking while watching “Iron Chef” and would test out his dishes on his parents, who he wanted to be able to make dinner for after they spent long days working in the hot sun. Gerry doesn’t focus on types of cuisines, but prefers instead to combine bright colors and bold flavors in unexpected ways -- such as with T. Mac’s popular Halibut Sliders. He enjoys working with seafood, salmon and halibut in particular, and also likes to experiment a lot with this food. “Some pairings might not be perfection at first, but that’s what this career is all about -- trying new things,” says Gerry. When asked where his favorite place to eat is he says, “T. Mac’s, of course!”
Troy Tipton, Pastry Chef
A surprising fact about Troy is that when he first began cooking, he hated to bake. But after sticking with it a while, it “clicked” and he fell in love. “I found patisserie to be a way to express my love for both food and art,” says Troy. “I have dedicated my life to my craft. I am my hardest critic and I will never quit learning and evolving in what I do. I personally think feeding someone is the greatest thing you can do for them -- doing this and being able to create art through my food are two of the greatest things in my life.” Troy considers his food as an expression of himself and that you can get to know him personally through the inspirations that are his desserts, breads and cakes. If you’ve never ordered dessert at T. Macarone’s, you should. You’ll get to know how “sweet” this chef really is.