Tom is the Executive Chef at Duck & Waffle, London’s first 24-7 upscale restaurant, which he joined in 2012 as Senior Sous-Chef. Known for his originality, Tom is proud to use local British ingredients in the modern dishes he creates for sustainable and seasonal menus.
Tom launched his career in the kitchen at Cliveden House in Berkshire, while studying at the Academy of Culinary Arts at Bournemouth and Poole College. After gaining his diploma, Tom worked at 1 Lombard Street restaurant in London under the tutelage of Herbert Berger, one of the first chefs in the UK to gain a Michelin star.
Tom then moved to Paris for six months to work with Joel Robuchon at the 2 Michelin-starred French haute cuisine Restaurant Laurent. On returning to the UK, he joined Nobel Rot in Mayfair; working with Julian Owen-Mold who taught Tom a much more innovative and forward-thinking way of cooking via techniques like sous vide cooking and dehydrating.
Before being approached by Duck & Waffle, Tom also worked as Head Chef at Nobel Rot’s sister restaurant, Graze, as well as abroad as Head Chef for Harvey Nichols in Istanbul, and Sous Chef at the 5-star boutique hotel Nita Lake Lodge in Canada.