Tom is the Executive Head Chef at Twickenham Stadium in south-west London, which bears the responsibility of managing 32 different kitchens on site.

He joined the group in 2012 as a Chef de Partie and successfully delivered the planning, preparation, production and service for the 2015 Rugby World Cup, which subsequently led to his promotion. This included the creation of menu ideas, down to the final presentation and specifications of all the dishes.

Tom’s passion for food started at a very early stage of his life in Cheshire, where he trained in a small independent restaurant called the Yellow Broom.

He has worked at Manchester United, where he spent six years catering for the directors and their guests, before taking on the responsibility for managing the kitchen on many major events, including the 2012 Olympics.

Before joining Twickenham Stadium, Tom had the opportunity to train at Heston Blumenthal’s Fat Duck for six weeks, which helped to grow his appreciation and knowledge of how a 3 Michelin-starred kitchen operates and services guests.

Tom has also furthered his culinary repertoire by taking on work experience in a restaurant owned by Gordon Ramsay. There he developed his palate, which is reflected in his menus for commercial events and match days, through a more innovative offering.