My name is Thomas Price, and I’ve spent my entire life in the hospitality industry. I began at thirteen in Juneau, Alaska, where the warmth and purpose of restaurant life offered me a sense of belonging during a difficult time. Over the past 45 years, mentorship has become the core of my philosophy—I believe hospitality is not just technical skill, but the shared experience and intention behind it.
In 1999, I opened my own restaurant in Seattle, an invaluable decade that allowed me to lead, teach, and grow alongside an incredible team. After selling the restaurant, I pursued my goal of becoming a Master Sommelier, humbly starting as a banquet server at The Metropolitan Grill, where I later became Head Sommelier. Earning my Master Sommelier Diploma in 2012, thereby becoming the first African American to do so, was a defining milestone shaped by perseverance and gratitude.
Today at Auburn University’s Horst Schulze School of Hospitality Management, I teach HOSP 4600 Beverage Appreciation, and serve as Wine Director at 1856 Culinary Residence, guiding students in wine, service, and the deeper meaning of hospitality.