Tom began his hospitality career in 2001 working in a small 30-cover restaurant Lumiere in Cheltenham. In 2005, he began working at The Fat Duck and developed a passion for the many processes of the three-Michelin-starred kitchen. In 2008, he briefly left The Fat Duck to cook on film sets, before joining Dinner by Heston in 2009, developing the historical dishes that they would open the restaurant with. In 2015, Tom took on the role of Group Head Chef and has been an instrumental part of Dinner by Heston’s story ever since.