Coming from a family of chefs, cooking has always been a big part of Tom’s life. Over the years he has worked in restaurants around the world, from London and Sydney to the USA, developing a broad range of experience and styles. His favourite way to cook is over fire — keeping things simple, natural, and full of flavour. He has previously worked on several high-profile charter vessels where he learnt to thrive in fast-paced, high-pressure environments. Outside of work Tom is usually out on the water — whether it’s kite surfing, rowing, or scuba diving.