not just about me anyway, they were here when we got the star in the first place, it's just time for Tommy to find his own feet - which I'm sure he will - and progress his own style," he said.
"He knows the suppliers, he knows the day-to-day running of the place, that's not an issue. When I'm away he looks after the place so it's more concentrating on putting menus together and making sure ingredients don't repeat themselves. As he progresses he'll find his own style and methods anyway."
Good things to come
Meanwhile, Tommy said he "can't wait" to take over the kitchen at Samphire.
"It's going to be a good challenge I think. It's going to be tough but it's going to be good, I'm excited for it. We've got a good team behind us and I'm looking forward to the future."
The sous-chef said he already played a part in menu design as sous-chef at the restaurant and has spent the past six months learning other aspects of how to run a kitchen, such as staffing and HR.
"The next couple of months will be securing all those little bits to make life a lot easier when he's gone," he said.
"I'll put my own style into the food and I'll be running the place, the business, not just the kitchen but the restaurant with the customers, the bars, working together with Pete, the restaurant manager, putting our own little stamp on it."
The chef is hoping that in time, they will help to change the Jersey mindset - to get people more excited about eating out at restaurants that are a bit different, like Samphire - even though, he said, the Michelin star has been "a massive help."
