Falls Church

An alumna of Michelin-starred Rose’s Luxury, Pineapple & Pearls, and Little Pearl, KC has a passion for and strong background in hospitality. Prior to running restaurants, KC was the head of Human Resources for an international NGO and enjoys applying her varied operations experience to our growing restaurant family. A native of Kansas City, she’s proud to call Falls Church home and resides here with her husband and two young pasta-loving children.

Ahmon has worked closely with the Thompsons since their days in NYC. He was on the opening service team at L’Artusi before moving up to General Manager, then he went on to open and run Fausto in Brooklyn. Ahmon has extensive whole-restaurant experience from his time as a cook, service leader, and operational director in high-volume, high-profile establishments. As Service Director at Thompson Italian, he applies his enthusiasm for our team and guests alike to help create memorable experiences.

After graduating from the French Culinary institute in NYC, Sarah started her culinary career at the acclaimed Mercer Kitchen and Eleven Madison Park. She then moved to Boston where she lent her skills as a powerhouse pastry chef at Bistro du Midi before moving back to New York to become the executive pastry chef of the Epicurean Group and later an associate editor and recipe developer for America’s Test Kitchen. Sarah joined the team at Thompson Italian Falls Church in 2021.

Hector knows his way around an Italian kitchen after honing his skills at Assagi Mozzarella Bar and Cafe Milano. He then joined the opening team at Thompson Italian as a line cook before working his way up to sous chef thanks to his pasta prowess, impressive expo skills, and ability to lead our team with his kindness and infectious laughter.

An Arlington, VA native, Katherine became obsessed with all things culinary after reading Julia Child’s Mastering the Art of French Cooking as a child. She went on to graduate first in her class from the Culinary Institute of America before launching her career at the lauded New York establishments Per Se, Del Posto, and Italian Wine Merchants. Katherine then co-founded Epicurean Management in NYC where she was the Executive Pastry Chef for dell’anima, L’Artusi, and L’Apicio.

During her time in NYC Katherine also co-authored Downtown Italian and was featured in the cookbook Women Chefs of New York. She has a rustic and seasonal approach to sweets that earned her a James Beard nomination for Best Pastry of the Year in 2020, and her desserts have been published in Food and Wine, The Wall Street Journal, the New York Times, The Washington Post and Northern Virginia Magazine and many more.

Gabe has honed his culinary skills over the span of a 25+ year career in the food industry. Trained by Eric Ripert at Le Bernardin and Mark Ladner at Del Posto, he went on to become the  the executive chef of four popular New York restaurants — dell’anima, L’Artusi, L’Apicio, and Anfora — as well as co-founder of Epicurean Management and co-author of the Downtown Italian cookbook in 2014.

After moving to the DC area in 2015, Gabe was the  opening executive chef for RPM Italian before opening Thompson Italian in Falls Church in 2019. He has been featured in Bon Appetit, Serious Eats, The Wall Street Journal, The Washington Post, and the Washingtonian among others, along with appearances on the The Martha Stewart Show, Bravo’s Best New Restaurant and Good Day DC.