Tom studied at Westminster Kingsway College, London. Straight after graduating he was offered a Commis position at The Pass in Horsham, where he stayed for a year before moving to the Michelin-starred restaurants The Latymer at Pennyhill Park in Surrey and Interlude in Horsham.
He currently works at Camellia a three AA Rosette restaurant within South Lodge Hotel, Horsham, where his dad and mum also work as chefs.
“My journey into cooking was mostly through my dad being a chef. I think a big part was him not wanting me to do it which made me even more interested! If I’m being serious I do think cooking is in my blood. My dad is an Exec chef and my mum is a pastry chef and we are all obsessed with food and cooking. I love being a chef, pushing myself and striving to produce the best possible dish I can. Working with different people and building relationships with your team is a great part of it too. They are like my second family.”
“I think I’m still in the process of discovering my food style as I’m still fairly new to the industry. I’ve been massively inspired by the award-winning kitchens I’ve worked in and doing competitions such as RIBI, the Great Britain and Ireland Rotary Club Young Chef Competition and Springboard Future Chef. These competitions push me and my cooking. I love the classics and I also love experimenting with different flavours and trying new things - but it has to be executed perfectly.”
Since winning the show, life for Tom has been a bit of a whirlwind. He started a three-month residency at Camellia in January, which will move to sister property Lainston House in April. Camellia is full every night for three months and table reservations have sold out, though ‘Dine and Stay' packages are still available.
