As a chef and food consultant Tom brings a fresh eye and experienced world view to his recipes. His contemporary method of balancing taste and flavour is quite unique, resulting in vibrant three-dimensional food that excites the palate with every mouthful. Tom cut his catering teeth in some of the most famous restaurants in London and Sydney. He has travelled to 42 countries to sample, discover and understand how to cook the world's best street food. He worked at Le Pont de la Tour in London and then with Rick Stein at The Seafood restaurant in Cornwall. Tom worked at the River Caf alongside Jamie Oliver (he cooked the food at Jamie's wedding) and at Darley St Thai with David Thompson and Cicada with Peter Doyle in Sydney. Tom is the Group Executive Chef of Goodtime hospitality at East Village Sydney and at the West village in Petersham, Sydney.