Location: London, UK
Restaurant(s): Tom’s Kitchen (4 locations)
Years in the industry: 27
Notable awards / employers: Joel Robouchon, Pierre Koffman, Two Michelin Stars
“As the chef you have to be very driven, very determined, set clear goals and aspirations and work hard to deliver them. Also, without a great team we are nothing!” – Tom Aikens, 2 Michelin-starred Chef
What are the most difficult and rewarding things about your profession?
It takes a lot of determination, hard work and self-belief to work as a chef. You have to have a game plan and set goals for the future. It takes a lot of patience as sometimes working as a chef involves taking steps backwards, to move forwards to get to where you want to be. It’s very rewarding to open new restaurants and put all my ideas into one concept, giving people the opportunity to experience what I love to cook and eat. I’m also extremely passionate about working with local suppliers, no matter which country I’m cooking in, and being able to showcase their wonderful produce is a great feeling.
What is your food philosophy?
The main philosophy is that for a chef to always work within the seasons and to work as a team, all of the team in the kitchen to the pot wash to the reception are the face and front of the restaurant and all are integral to it working efficiently. Food comes and goes with trends and fashion until the next one, so it’s best to never follow these but to be yourself.
Describe the chef and food culture in the UK.
It’s an exciting time and there are many great chefs that are coming up through the ranks. We have some of the best creative minds in all aspects of cooking & concepts and that really shows in how London is still viewed as the best city in the world for food and dining out.
What is your biggest career accomplishment? Tell us how it happened.
When I was awarded my 2nd Michelin star at the age of 26, it was a very momentous time for me and a great honor. It took a lot of work, determination and passion to reach this stage and made me eager to keep growing as a chef.
If you could change one thing about the food industry, what would it be?
I would try to decrease the amount of ready meals on offer. It’s important to me that my family and customers always eat healthy, fresh and seasonal food – cooking from scratch can be just as quick and easy to make than buying a microwave meal and it tastes a lot better. We are all so busy that a very basic skill of feeding one ‘s self is still so irrelevant and almost becomes a last priority in life, which is a real shame, some of the most amazing meals that I have cooked have been the simplest, like a good steak on an open fire.
What are your pet peeves in the kitchen at home, a friend’s kitchen, and at work?
It’s the same in all of them. Work clean, tidy and in an organized fashion.
Culinary School…Yea or nay?
Yes
What’s your regular comfort meal?
Vanilla ice cream or macaroni cheese.
Tell us about one Kitchen Disaster story.
When I was 18 and in my first job, I was in charge of cooking these roast chickens for a private function and I was making the garnish and sauces for the chicken, but forgot to cook the chickens completely, so they got chopped up and fried…
Do you have any kitchen battle scars? Tattoos?
I have no tattoos but a few cuts, the biggest being the one on my arm, where I was sharpening my knife on my steel and someone called me across the kitchen and I turned and then missed the steel and sliced my arm open and just missed the main artery, and I had not noticed it and it did not bleed as the knife was so sharp. But it was a very deep cut almost a cm, when someone pointed it out I went very pale. 11 stitches later.
If you were being executed tomorrow, what would be your last meal?
Charred steak medium rare, béarnaise sauce, triple cooked chips and peppercorn sauce.
What is and who makes your favorite knife?
I like Henckel and Zwillinger – both German knives.
Finish this sentence:
If I wasn’t a Chef, I would be a Jump Jockey because I love horses, keeping active, sport and the outdoors
After a long work day, what do you do to decompress?
I go for a run around London normally around Hyde Park or go to the gym as it’s a great way to un-wind and keeping fit is important to me so I am always working out for an hour a day.
What do you wish you had more time to do?
Spend more time with my family, I love being with my two daughters Violette and Josephine. Violette has shown a real shine to the kitchen!
Besides cooking, do you have any other talents?
I love sport and have a great passion for cycling. I have entered races including the Marmotte, Luc Alphand and the Etape de Tour up Mount Ventoux. As well as participating in several London Marathons, I have also completed the Marathon des Sables in 2010, running six marathons across the Sahara desert in five days to raise money for Facing Africa.
What is your culinary “best case scenario”?
Cooking with a great team using high quality, local produce and serving a restaurant full of happy guests
Learn more about Michelin-starred Chef Tom Aikens on his Chef’s Roll Profile here.
Special thanks to 7 Storey Media for providing the two video interviews. See more of their culinary video stories by clicking on the image below.
