Tom Aikens is one of the UK’s most acclaimed and inspirational British chefs. Growing up in Norfolk, with a father working in the wine industry and a childhood spent gardening and cooking with his mother, Tom learnt how to make use of the freshest ingredients, putting food at the center of his life from a very early age. As a child, Tom and his twin brother Rob would help their mother in the kitchen with the preparation of cakes, biscuits, jams, chutneys and home cooked meals, using fresh vegetables picked from their garden.
Spending most holidays in France, Tom began to develop a flavour for French food which inspired him to develop his cooking skills further. Tom 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 then moved onto 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 with its third Michelin star. Tom later worked for Joel Robuchon in Paris, Gérard Boyer in Reims and Pied-à-Terre to name a few. It was in Pied-à-Terre that Tom became the youngest British chef ever to be awarded two Michelin stars, aged just 26.
2003-2014: After three years of farm life, Tom was keen to get back into a kitchen again and went on to open his immensely successful eponymous restaurant, Tom Aikens, which won a Michelin star and rising 2 star in 2009.
2015-2017: Nick Jones approached Tom to consult and oversee on Soho Farm House, developing the kitchen spaces, menus for the main barn, deli, shack, cook school, smoke house, charcuterie kitchens and to make sure the operation was running to its maximum potential.
2018: Further afield, Tom successfully launched 3 restaurant concepts in the Edition Hotel, Abu Dhabi, a ground-breaking hotel concept brought by Ian Schrager, in collaboration with Marriott International.
2020: Tom launched his flagship restaurant Muse, a cozy 25-seater renovated mews house in the heart of Belgravia. Muse provides a unique and intimate dining journey, offering each 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 finally found his new home. Muse is set to be the pinnacle of Tom’s career thus far, where the food, interiors and service comes together to provide a magical and memorable atmosphere for all who dine there.
This restaurant is very close to Tom’s heart, drawing on inspiration from poignant memories of his early childhood and professional path throughout the years, when creating the seasonal, stripped-back tasting menus. Signature dishes spotlight one key ingredient or element per dish, allowing it to tell a story through minimal, yet expertly selected produce.
Muse opened with critical acclaim and rave reviews quoting “a menu of pure genius.” The first Michelin star was won in January 2021, despite having only been open for just 7 months in 2020 due to various Covid lockdowns. Muse has gone on to win multiple awards such as The Hardens London Restaurant Award for “Best Gastronomic Experience” in September 2021, as well as London’s “Best Restaurant Design” at the Restaurant & Bar Design Awards in October 2021.
2021: In November Tom launched Tom’s in the Langham Hotel, Jakarta. The style of cuisine at Tom’s is of British and French influence, prepared simply, using the best seasonal quality produce.
2022: Tom created two health food concepts for the Qatar Olympic Sports Museum, Doha Launching first in March, was the 3-2-1 Café, conveniently located on the third floor of the Museum, with a focus on nutritious food and drink options to fuel visitors’ enjoyment of the galleries. Naua offers fresh, delicious, and mindful dishes, free from fads and the obvious trends.
Teaming up again with the EDITION hotel group, Tom launched The Jade Room & Garden Terrace in October at the EDITION Hotel, Toranomon, celebrated in Conde Nast Traveler’s Hot List and Travel + Leisure’s It List – highlighting the best new hotels in the world for 2021 – this new offering is a testament to the innovative, world-renowned dining experiences the EDITION brand is known for.
Tom has written three books; Cooking (2006), Fish (2008), and Easy (2011)
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.