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This profile was last updated on 10/16/08  and contains information from public web pages.
 
Background

Employment History

6 Total References
Web References
Home Based Business Tax Deduction
home-based-business-tax-deduction.fejq.com, 16 Oct 2008 [cached]
After working the past six years as executive chef at Sugar Mill Country Club, Andreas Thon decided it was time to strike out on his own. In February, Thon and his wife, Buffy, opened a combination deli, bakery, restaurant and catering business at the Food Lion Plaza shopping center in New Smyrna Beach's beachside area.
The Plaza Club of Memphis
www.theplazaclub.com, 20 Jan 2004 [cached]
Andreas Thon, C.E.C., C.C.C., Executive Chefandreas.thon@theplazaclub.comPh: 901/722-0230
Andreas Thon is a ...
www.news-journalonline.com, 12 June 2011 [cached]
Andreas Thon is a European-trained and executive chef with more than 20 years experience in international foods. Hours: 9 a.m. to 7 p.m. Monday through Friday. Hours: 386-423-6656.
Andreas Thon, along with ...
www.news-journalonline.com, 10 May 2011 [cached]
Andreas Thon, along with his wife, Buffy, recently opened International Deli & Gourmet Foods in New Smyrna Beach.
...
NEW SMYRNA BEACH -- After working the past six years as executive chef at Sugar Mill Country Club, Andreas Thon decided it was time to strike out on his own.
In February, Thon and his wife, Buffy, opened a combination deli, bakery, restaurant and catering business at the Food Lion Plaza shopping center in New Smyrna Beach's beachside area.
"The entrepreneurial spirit grabbed me. I decided to do it now instead of waiting until I got too old," Thon, 35, said Monday in an interview.
...
"We chose this location because the plaza had the basic infrastructure and because of the location," Thon said.
He said he designed the inside of the building -- which is actually two storefronts converted to one large space -- to resemble the type of deli/cafes found in New York City.
Thon said he opted to open a deli in part because he believed it was something that would have a better chance of succeeding, based on his observations of the area the past few years during which he has seen a number of fine-dining venues come and go.
International Deli got off to a strong start its first couple of months, thanks to all of the visiting snow birds and tourists that flock to the city at that time of the year, according to Thon. Business has leveled off some since then, he said, adding a lot of his clientele now are people visiting the area from Orlando as well as locals.
"People that normally have to travel to larger cities for their specialty foods can now get them locally for a fraction of the travel cost and time," said Thon.
He also noted there are few if any competitors in the immediate area serving German food. "You have to go to DeLand or Orlando," he said.
...
Thon said one of his first challenges was learning to adjust supply and demand, noting the business was overstocked intially. He had to figure out what sells best during different times of the year.
"In general, everyone is glad that we are here," said Thon, a native of Germany who trained in Europe to be a chef.
Thon came to Florida in 1998 to work in a friend's restaurant in St. Augustine. From there, he was hired to work in the kitchen at the Oceanside Golf and Country Club in Ormond Beach.
Thon met his wife at Oceanside Country Club where she was a waitress. He started as a line cook before eventually becoming executive chef there. He left that job after three years to work as a chef in Tennessee before returning to Florida to take the job at Sugar Mill.
The couple have three children, ages 3, 7 and 9. Buffy Thon spent most of the last decade as a stay-at-home mother. She was anxious to get back into the workforce and this was a way to do it, her husband said.
"It was tough for her to find a job," said Thon, who handles marketing for International Deli, including managing its website.
Buffy Thon said she stills spends the majority of her time at home but she works in the restaurant two days a week. "We knew we were taking a risk," she said, about opening the business.
An added bonus of owning the business, Thon said, is being able to work more family-friendly hours. He still works six days a week but his hours are more consistent, as opposed to his last job where his days were more spread out and he sometimes worked from 5 p.m. to midnight.
" Now I get my whole Sunday when my kids are at home versus Mondays when I was at Sugar Mill," he said.
Sugar Mill Country Club - Generic Module
www.sugarmillcc.com, 25 Nov 2006 [cached]
Executive Chef Andreas Thon, who began his career in Germany and mastered his culinary skills at four- and five-star hotels in Paris and Switzerland, leads the creative culinary staff here at Sugar Mill Country Club.
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