The Man Behind The Chef: Tom Brown

The  Staff Canteen

The Staff Canteen

Editor 29th January 2016

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In the build up to The Staff Canteen Live 2016 – Skillery in association with Westlands and supported by the Craft Guild of Chefs at Hotelympia 2016, we are taking a closer look at the chefs who will be joining us on stage - next up Tom Brown. He will be on stage with Nathan Outlaw. 

Cornish born and bred, Tom has been working with Nathan since 2012 at his restaurant in the St Enodoc Hotel Rock and is excited to continue showcasing the best seafood that Cornwall has to offer as the new head chef at Outlaw’s at The Capital.

Nathan Outlaw and head chef Tom Brown Outlaws at The Capital low res

Tom spent time honing his skills at Rick Stein’s Seafood Bar and St Kew Inn near Bodmin before joining Nathan at St Enodoc where he was Head Chef for 3 years. Tom cooked with Nathan at the 2015 St Moritz Gourmet Festival and appearances in the diary this year include participating at Hotelympia and Taste of London.

At The Staff Canteen we want to see what makes chefs tick. We asked Tom a few questions about what he gets up to when not in the kitchen:

Would you rather order a starter or a pudding?

A starter, but it wouldn't take much persuasion to get me to order a pud as well!

What would your last meal be?

I absolutely love lobster, so fresh lobster grilled with garlic butter.

What was the last thing you ate?

I am adding some new dishes to the bar menu including a Capital burger,  we've been experimenting with different garnishes and toppings today so I have been eating burgers all afternoon!

If you weren’t a chef what would you be?

As a child I wanted to be a doctor but even growing up I've always loved being in the kitchen and becoming a chef seemed an obvious choice;  fundamentally you are in the business of making people happy. I love that.

If you could choose to dine in any restaurant in the world which would you choose?

Henne Kirkeby Kro - Paul Cunningham's restaurant in Denmark. It's a family owned and run farm where produce comes straight from the garden to the kitchen.  The fresh produce and seasonal ingredients are the source of inspiration for the menu and  it takes 'farm to fork' to a whole new level.

>>> Read more in the Behind The Chef series here

Who is your celebrity crush?

Jennifer Lawrence

If someone was to write your biography what would it be called?

Stay Strong.

What do you listen to in the kitchen?

The Black Keys are on my current kitchen playlist but it changes regularly!

What are you most proud of?

My career.  Having worked for Nathan Outlaw for 3 years at St Enodoc in Rock, I am so excited to bring to London my passion and experience to  Outlaw's at The Capital.

If you could own another chef’s restaurant whose would you choose?

Pitt Cue, it's in the heart of Soho, and the meat is just incredible.

Who would you trust to run your restaurant?

My team, I see being in a kitchen like playing a sport. The prep is the training, the warm up. Then the match is like the service. You  gear up for it together and are all committed and working towards the same goal.  I have a great team behind me and I trust them implicitly.

Why did you choose to get involved with TSCLive?

I am really looking forward to doing a cooking demo with Nathan and giving visitors an interactive  insight into life in the kitchen.  The Staff Canteen is a brilliant resource for chefs and I am so pleased to be asked to participate.

Visitors can go to www.hotelympia.com and register now for a free ticket to the show.

>>> Read more about The Staff Canteen Live 2016 at Hotelympia

The  Staff Canteen

The Staff Canteen

Editor 29th January 2016

The Man Behind The Chef: Tom Brown