Tommy has 15 years of experience in the hospitality industry, with eclectic trade experience ranging from 3 Michelin star fine dining, to competing in national competitions, to silver service waiter, to being the Executive Chef of an internationally renowned boutique coffee roasting company with a multi-site café set-up and an emphasis on fine food.
He studied full time in England, gaining industry-recognised qualifications in hospitality, management and kitchen supervision in the form of a BTEC National Diploma and level 2 and 3 NVQ in Food Preparation and Cooking. Over the years he competed in national and international competitions in Bournemouth, London and Birmingham.
After finishing his studies he went to work at Gravetye Manor, a 1 Michelin star restaurant, gaining valuable experience on every section, and running most of them by the time he was 21. Here he developed a passion for pastry, where preciseness is matched with creativity and flare.
His passion to always striving for excellence led him to the kitchen of the 3 Michelin star restaurant, The Waterside Inn, Bray. Here he ran the front fish section. This involved cooking the fish on service and making the sauces. He also ran the back meat section where he discovered his true passion in food, learnt how to prepare and portion whole animals, organise service and finish plates.
Tommy is passionate about all foods but his main focus is proteins and the different techniques used to create a variety of different textures and flavours. Seasoning and balancing flavours is where he excels, but every component he perfects plays a role in the harmony of a dish.
He has run the kitchens of cafes in Sydney and Melbourne, putting his unique spin on the café dining experience, offering Michelin star techniques in an accessible way for everyday eating.