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Tom Aikens


Tom Aikens is one of the UK's most acclaimed and inspirational British chefs. Growing up in Norfolk, with a father working in the wine industry and a childhood spent gardening and cooking with his mother, Tom learnt how to make use of the freshest ingredients, putting food at the centre of his life from a very early age. 

Tom began to develop a flavour for French food which inspired him to develop his cooking skills further. Tom enrolled at the Norwich City College Hotel School, completing an Advanced Catering Diploma in 1989 and then began his career at Michelin-starred Cavalier's in Battersea, London. He then moved onto The Capital Hotel working under Philip Britten, followed by a chef-de-partie position with Pierre Koffmann at La Tante Claire at a time when the restaurant was awarded with its third Michelin star. Tom later worked for Joel Robuchon in Paris, Gérard Boyer in Reims and Pied-à-Terre to name a few. It was in Pied-à-Terre that Tom became the youngest British chef ever to be awarded two Michelin stars, aged just 26. 


Chef Richard Mclellan is a British culinary creator, whose passion is utilizing locally produced ingredients and valuing the uniqueness of each cuisine's philosophy and approach to cooking. After having worked in some of London's finest Michelin-starred restaurants, including Tom Aikens, Richard opened his first restaurant, Wilder Restaurant, in London in 2019, where he prided himself on keeping its ingredients and creations not only local, but also sustainable and environmentally conscious. Richard has joined The Tokyo EDITION, Toranomon in 2022 as a Chef de Cuisine at The Jade Room + Garden Terrace and pursues his passion for gastronomy while appreciating the beauty and depth of Japanese cuisine. 


Yatabe discovered his passion for wine when he paid a visit to Napa Valley in California and later obtained his certification. Yatabe has worked as a sommelier at several prestigious establishments, including the wine bar specializing in California wines, and Michelin-starred restaurants in Tokyo, before joining The Tokyo EDITION, Toranomon in April 2020. Committed to pairing high-quality wine with ingredients from the same region, Yatabe devotes his time to travelling to wineries and sake breweries throughout Japan and learning about the culture, ensuring to deliver their message to the guests.