TOM COOK

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Tom discovered his love for cooking at a very young age whilst gaining work experience at a local hotel.

He then went on to work in some of the most prestigious Michelin star restaurant’s and hotel’s in London including City Rhodes,

Le Gavroche , The Capital Hotel and Midsummer House in Cambridge. Tom also gained invaluable experience from working along side some of the finest pastry chefs in Paris at Laurent Duchene Patisserie.

Combining his love for food and travelling, Tom  worked as sous chef and head of pastry at The Westin Auckland 5* Hotel and later as sous chef at the Pier Restaurant in Sydney.

Tom believes in working with the best local ingredients and produce and is therefore a perfect fit as the Head Chef at Tom Aikens.