As one of the UK’s most acclaimed British chefs, Tom Aikens brings to his career a childhood rooted in Norfolk, shaped by experiences in the family wine business and time spent gardening and cooking with his mother. These influences helped form his approach to local ingredients and inspired his dedication to gastronomy combined with a deep respect for freshness and seasonality.
Tom began to develop a passion for French cuisine, which inspired him to refine his cooking skills further. He 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 later moved to the 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 its third Michelin star.
Tom worked with Joel Robuchon in Paris, Gérard Boyer in Reims and Pied-à-Terre to name a few. It was at Pied-à-Terre that Tom became the youngest British chef ever to be awarded two Michelin stars at 26.
