Tom Beagle obtained an Associate of Science degree in Culinary Arts in 1983 and a Bachelor of Science degree in Food Service Management in 1985 — both from Johnson & Wales University, Providence, RI. He also served his alma mater in various capacities as a graduate teaching assistant as well as a fellowship instructor, earning Magna Cum Laude scholar status in each of his graduating classes.

Tom's professional food industry experience spans over 30 years and is divided between managing numerous restaurants, catering, commissary, and retail food operations as well as being a product development chef in the process manufacturing industry. He is recognized as a Culinologist and holds the title of Certified Research Chef from the Research Chef's Association, of which he is also a member.

He is Senior Research & Development Chef and Lab Manager for Park 100 Foods, Inc. where he has been employed for the past 20 years. His responsibilities include product research, formula development, production scale-up, and manufacturing support for 3 USDA inspected processing plants. Park 100 Foods produces high-quality fresh and frozen food products for food service, retail, and institutional operations, as well as the health and wellness industry. These products are distributed worldwide.