Thomas has a degree in natural science, but takes a practical approach to nature. He teaches at cooking schools among other places, and has 23 years of experience as a ranger, public speaker, communicator, and consultant. He consults and forages for chefs and food manufacturers, and writes about his work for the magazine Gastro, along with other food publications. Bornholm’s wilderness is his workplace, and as project manager of a food-oriented cultural center, Thomas teaches daily about food culture in the past and present, and the use of nature's ressources.