Tom Earnshaw is set to take the reins as head chef at a Michelin-starred restaurant in Jersey.
Bohemia is a Michelin-starred restaurant located within The Club Hotel & Spa in St. Helier.
He officially takes over the role on June 8 2025, succeeding Callum Graham, who is leading the kitchen before returning to the UK next month.
Read more: Callum Graham appointed executive chef at The Wild Rabbit
Bohemia has held a Michelin star for 21 consecutive years, making it the sole Michelin-starred establishment in the Channel Islands.
Tom has worked in prestigious kitchens such as Moor Hall and Northcote before joining Bohemia as a sous chef in 2023.
The Staff Canteen sat down with Tom to find out more about his new role at Bohemia.
He said: “It’s always been an ambition of mine to be head chef, and Bohemia felt like the right place and the right time. Jersey’s a really nice place to live, and Bohemia itself is something of an institution - it’s held a Michelin star for 21 years.
“That kind of legacy carries real weight, and I wanted to be part of continuing that story. I saw it as an opportunity to take on a challenge with history behind it, to build on what’s already there, but also to evolve it in my own way.
“I’d describe my cooking as modern European, but with strong influences from the Mediterranean and Asia. I like to create harmony on the plate, especially between land and sea. That might mean pairing vegetables from the sea with meats, or combining fish with animal proteins in a way that feels balanced and thoughtful.
"I even season with sea water instead of just salt sometimes, it gives a natural salinity that connects the ingredients back to where they come from. For me, every dish should reflect that relationship between land and sea, flavour and technique.”
The importance of seasonality
“Seasonality is massively important to me because that’s when ingredients taste their best. You can’t fake flavour, and you can’t replicate the intensity and freshness of produce that’s in season. I’d never use asparagus out of season, for example - I’d much rather wait for the British season to hit rather than importing it from Peru. It’s about respect for the ingredient and letting it shine when it's at its peak. I try to build the menu around what's available naturally rather than forcing it.”
team morale
Tom added: “The kitchen here is calm, collected, and quiet, almost strangely quiet sometimes, in the best way. I don’t like shouting, and I don’t think anyone works well under that kind of pressure. I believe in mutual respect and a cool head. That’s how you build a team that functions well. Most of us have been here for about two years, so we know each other well and there’s a sense of trust and consistency. That’s really important in a kitchen like this, you need people you can rely on, especially in service.”
Taking a Leap in Jersey
“This is actually my first time working in Jersey. I came over just over two years ago as the head pastry chef. I’d never actually held a senior pastry position before, so it was a leap of faith, but I thought diving in was the best way to learn fast and move forward. It’s all happened quite quickly, but it’s felt natural. The island’s a great place to work and live, it’s peaceful, and there’s a real appreciation for quality here.
“I’d like to bring a more modern outlook to the food at Bohemia. I’m only 27, so I still have a fresh perspective and I'm not bound by tradition in the same way that chefs from a more classical background might be.
"I’m interested in combining techniques and ingredients from different cultures, particularly Asian influences and putting together flavour combinations that maybe haven’t been explored at Bohemia before. The goal is to keep pushing boundaries, but always with precision and purpose.”
Advice That Shaped a Career
When asked what the best advice Tom had received was, he said: “Don’t rush to become a Head Chef. Take your time. Stay a Sous Chef for as long as you can, because the moment you become head chef, you start learning less. As a Sous, you’re absorbing everything, you’re hands-on, you’re questioning, you’re pushing yourself every day. When you step into the head chef role, it becomes more about leading and less about learning. So my approach was to wait until I was absolutely ready, and to make sure I was stepping into that role with the right mindset and enough experience to do it justice.”
Written by abi kinsella
