Although a history graduate, Tom soon realised his call for the culinary arts and trained for a Cordon Bleu qualification at Tante Marie Culinary Academy. Now part of the Great British Chefs editorial team, Tom's keen to share his equal passions for food and travel, with Mexican and Vietnamese foods being top of his hit list. When not in the kitchen, he can be found out on a foraging trip or perhaps playing ultimate frisbee.
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