Tom crafts dishes that excite every sense - infusing contrasting colours, texture and flavours to create real talking points with his food.
His fascination and love for cooking has taken him across the world in search of flavours, particularly the kitchens of Asia and Mexico. For him, being a chef means never settling for what he knows and always looking to expand his knowledge and skillset through new cultures and experiences.
Tom's varied career has taken him from Michelin-starred kitchens and private events at the Monaco Grand Prix to street food trucks in remote corners of Oaxaca, Mexico.
However, it is in Courchevel, France as Head Chef of the tapas fusion restaurant Copina where he really honed his skills, crafting a menu inspired by his travels. Leading the team for four years, one of his proudest achievements has been making Copina the best-rated and most talked about new restaurant in the region.
Tom takes great pride in his work which shines through every plate. He is always open to opportunities, collaborations and special events - whenever and wherever they might be.