He may have now closed his flagship Restaurant Tom Aikens in Chelsea (the plan is to relocate to a more central location), but he still has his three Tom's Kitchen restaurants in London (Chelsea, Somerset House and Canary Wharf) plus another in Istanbul.
Rising up under Pierre Koffmann at La Tante Claire, Tom Aikens demonstrated enough talent to be given the Head Chef role at David Moore's Pied à Terre - where he became the youngest chef to win two Michelin stars at the age of 26. He opened Restaurant Tom Aikens in 2003 and more accolades duly followed: eighth on Restaurant Magazine's list of the world's top 50 restaurants in 2005, he also won five AA Rosettes and a Michelin star.
Critics have also applauded his efforts. Time Out's Eating and Drinking Guide (2009) concluded that 'Tom Aikens deserves its status as one of the capital’s top foodie destinations', while Time Out described his food as 'a master class in simplicity'. Matthew Fort said of Aikens' braised pig's head, 'Aikens manages to unite the elements into a balanced whole, linking them through source, sauce, cooking techniques or straightforward magic.'
Aikens describes his style as influenced by Robuchon's attention to detail and Koffmann’s sense of terroir and intense concentration on relatively few ingredients, so provenance is key for Aikens - quality and individuality of ingredients lead.
Aikens has a sizable media presence. He has published several cookbooks - most recently Tom Aikens: Easy, appeared on Iron Chef UK, Great British Menu and even penned an article advising the Times readers how to select good fish.