Tom Aikens is one of the UK’s most acclaimed and inspirational British chefs. With a father working in the wine industry and a childhood mostly spent gardening and cooking with his mother, Tom put food and the use of the finest ingredients at the centre of his life from a very early age.
His remarkable career took him to David Cavalier’s in Battersea, Pierre Koffman’s La Tante Claire, Joel Robuchon in Paris, Gerard Boyere’s in Riems and Pied-à-Terre to name a few. It was at the latter that Tom became the youngest British chef ever to be awarded two Michelin stars, aged just 26. Tom remained at Pied-à-Terre for five years, then going on to open his immensely successful eponymous restaurant, Tom Aikens (2003-2014), which won a Michelin star and rising 2 star in 2009.
Tom currently has Tom’s Kitchen in Chelsea which opened in 2006. In 2015 Tom also launched a new sharing concept, Pots, Pans & Boards, in Dubai and in October 2018 Tom successfully launched 3 restaurants called Market, The Oak Room and Alba Terrace in the New Edition Hotel, Abu Dhabi which is a ground-breaking hotel concept brought by Ian Schrager, in collaboration with Marriott International.
Tom is opening in in Doha in the 1st quarter of 2020, in the sports museum by Qatar Museums, which is attached to the National stadium and it will be a full on activity and learning centre as well as having two F&B outlets, which he is running both. One for a café and deli and the other a premium casual concept, with both of these revolving around wellness and healthy eating.
Opening its doors in December 2019 will be Muse, Tom Aikens’ new restaurant space, a cosy 25-seater renovated mews house in Belgravia. Muse will provide a unique and intimate dining journey, offering each and every guest a kitchen table experience from either the kitchen counter or table side. The culmination of many years spent searching for the perfect location, Tom has finally found his new home. Muse looks set to be the pinnacle of Tom’s career thus far, where the food, interiors and service will come together to provide a magical and memorable atmosphere for all who dine there. This restaurant is very close to Tom’s heart, drawing on pivotal relationships, experiences and influences which have led him to this point in his life. Tom will be drawing inspiration from poignant memories of his early childhood and professional path throughout the years, when creating the seasonal, stripped-back tasting menu. Signature dishes will spotlight one key ingredient or element per dish, allowing it to tell a story through minimal, yet expertly selected produce.
Tom has written three books; Cooking (2006), Fish (2008), and Easy (2011), and has made several appearances on television, reaching the final banquet of 2013’s Great British Menu on BBC2 in aid of Comic Relief, and is a regular guest on Great British Menu as a Judge and Great British Bake Off’s The Extra Slice.
Tom is dedicated to serving only the highest quality, ethically sourced ingredients and continually supports The Environmental Justice Foundation to raise awareness of illegal ‘pirate’ fishing and diminishing fish stocks. He also works closely with various charities including: the Great Ormond Street Hospital Children’s Campaign, Royal Marsden Cancer Campaign and School Food Matters, where he teaches young children basic cooking skills.
Outside of work, Tom is an avid sportsman and has a great passion for cycling. He has entered races including the Marmotte, Luc Alphand and the Etape de Tour up Mount Ventoux. In addition to participating in several London Marathons, he also completed the Marathon des Sables in 2010, running six marathons across the Sahara Desert in five days to raise money for Facing Africa. In 2012, Tom was selected as a Torch Bearer for the London Olympics and carried the Olympic Torch through the streets of Chelsea.