by TM Petaccia

Whit Thomas is the new chef de cuisine at Mazi, a Mediterranean concept, managed by Built on Hospitality, slated to open Thursday, March 13 (UP Members can get a private sneak preview March 12). The Charlotte chef veteran of 5Church (now Church & Union), Queen & Glass, Grand Bohemian, Fahrenheit, and others left the Queen City four years ago for stints in Atlanta (5Church) and New York (Marcus Bar & Grille) — plus a recent bout on Hell’s Kitchen which ended with a fourth-place finish.

Her return to Charlotte was something she was looking to do, but it was a chance conversation with friend and former co-worker at Queen & Glass, now Build On Hospitality beverage director, Bob Peters, that brought her to Mazi.

“It all happened very quickly,” Thomas says. “I was in town doing a private dinner in Charlotte for Valentine’s Day, and I reached out to Bob and asked, ‘If I were to venture back to Charlotte, what’s available?’ He said, ‘There just might be,” and he gave Chris Coleman my number. He called the next day. We met in the restaurant. I loved the seating — it’s very intimate — and the small plate concept, and that’s what drew me to come back.”

Thomas also credits the opportunity to work with Coleman as another incentive to return to Charlotte. “Chris is someone I knew when I was here before. I always liked what he was doing. He was a bit of an inspiration for me. So I’m definitely excited to come back and work with him.”

Initially, most of the menu offerings at Mazi will be Coleman’s concepts, but Thomas will gradually assume more control. “I just got here three weeks ago, kind of late in the game,” she says. “I have some influence on a few of the dishes now, but Chris told me as we get up and running, he’ll turn more of the menu over to me, but we have been in the kitchen tasting and tweaking things together.”

One of Coleman’s hallmarks, quickly changing seasonal menus that take advantage of local harvests, will also be the practice at Mazi — something Thomas also believes in. “We’re working closely with Freshlist, so local produce will be making its way on to the menu,” she says. “I’m naturally excited about making changes to the menu often.”

She also sees her knowledge of Mediterranean cuisine, mostly picked up at her time at Grand Bohemian, and North Carolina produce working together nicely. “We have a Libyan dish on the menu, Muhammara, that calls for walnuts,” Thomas says. “To keep it more local, we’re using North Carolina black walnuts. Another example is we’re doing a lion’s mane mushroom shawarma with collard greens. We’re definitely staying true to Mediterranean cuisine, but also with some Southern flare.”

Thomas also points to her recent experience on Hell’s Kitchen as adding to her growth as a chef. “It was one of the hardest things I’ve ever done,” she says. “A lot of people think those shows aren’t real, let me tell you, it is. Very long days. It’s purely instinctive memory. There are no resources to fall back on. It’s totally up to you. It’s trying to constantly be at 100 every day, being your best every day, which is what I strive to do in my day-to-day life.”

When the doors open at Mazi next week, Thomas is eager to see the public response. “It’s fun to get in somewhere, open something, and put your fingerprint on the concept,” she says. “I’m looking forward to the opening day people to get in here and taste what we’re cooking up.”

“I’m excited to be back in Charlotte and show the growth I’ve had over the last four years. I’m looking forward to reconnect with the community and make some noise.”