An insatiable appetite for his craft has taken Tom around the world, learning the techniques of an array of international cuisines from New York to Syria, Ecuador to Vietnam.

It was at Terence Conran’s Le Pont de la Tour where Tom cut his catering teeth and subsequently became sous chef in 1997 at The River Café. In 1998 he moved to Sydney Australia where he worked at Cicada and Darley Street Thai, which was voted one of the top ten Thai restaurants in the world. It was here that he began his quest to discover the secrets of authentic Asian flavours, spices and recipes.

A regular contributor to Market Kitchen and Good Food Live, Tom has also written the following books: Exploring Taste And Flavour which won a World Gourmand Award, Street Food, Asian Bites and Tom’s Table.