During his career, Tom has worked within a diverse range of restaurant and food operational settings. From opening Harvey Nichols in Istanbul to being head chef at Duck&Waffle, Tom has been able to gain significant knowledge and understanding of successful restaurant operations, as well as innovative cooking and food styling techniques which can be applied to variety of culinary businesses.
This has given him the experience to be able consult and collaborate and with many excellent and brands to improve their menu offerings in a continually evolving restaurant scene. From menu development- including recipe tasting, writing menus private events and dish inspiration to food costing, allergen guidance and wage control.
Tom has experience in organising and promoting innovation in the key areas of business. Furthermore Tom has worked on my brand collaborations, private residencies and events as well as being involved in content creation and operational analysis within a variety of different restaurant settings. Tom’s measured and approach allows clients to achieve sustainable business goals that are both creative and realistic for their business by exploring a comprehensive range of ideas and solutions.
Tom will relish the challenge with commitment, energy and passion that drives him to succeed and prides himself on developing long-term relationships with clients and professional partners. Please do not hesitate to CONTACT Tom to discuss any ideas.