Because Tom believes that good food should be for anyone, at any time, he has opened Tom's Kitchen to embody this philosophy.

Tom was born in Norwich in 1970, and grew up in a family that enjoyed great food and wine. He studied at Norwich City College Hotel School, which led to his first job as a Commis Chef at the Mirabelle in Eastbourne. He then embarked on Commis Chef roles at two high profile and esteemed Michelin-starred restaurants – Cavalier’s with David Cavalier, then at The Capital Hotel with Philip Britten in London. He then worked as Chef de Partie with Pierre Koffman at La Tante Claire, aged 22, which earned its third Michelin star at that time. It was there that Tom’s passion for French cuisine took hold. He moved to Pied à Terre in 1993 as Sous Chef. Two seminal stints in France followed – at three star Michelin Joël Robuchon in Paris and Gerard Boyer at Les Crayères in Reims. Returning to London and Pied à Terre in 1996 as Head Chef (and co-proprietor), Tom became the youngest ever recipient of two Michelin stars at the age of 26. Then, he returned to La Tante Claire and Pierre Koffman in 2000 for a year, followed by a year working as private chef for Lord Lloyd Webber and the Bamford family at Wootton Organic.

Tom’s dream was always to open his own restaurant, and in 2003, he opened Tom Aikens restaurant in Chelsea. Immediately the restaurant garnered phenomenal critical acclaim, receiving a Michelin star in 2004, and countless other prestigious accolades.

Tom’s first cookbook, Tom Aikens: Cooking, was published by Ebury in October 2006.  He opened Tom’s Kitchen in November 2006 in Chelsea.

Tom is currently working on his second book, which will cover fish preparation, many recipes and in-depth information on the fishing industry and sustainability and conservation issues.