Tony Parkin takes on head chef role at Opheem

Tony Parkin has taken on the role of head chef at two-Michelin-starred Opheem, following his departure from Cliff House Hotel in Waterford.

Tony took to Instagram to share the news that he has now teamed up with Aktar Islam at the Birmingham restaurant.

He wrote: “Recently I have been under the radar burrowing away after leaving Ireland.

“However now I can reveal I have joined forces as head chef for Aktar Islam at Opheem.

“We have already been working on some exciting bits. It’s great to be back in the UK.”

A host of top chefs commented on the post offering their congratulations, including three-Michelin-starred Mark Birchall and Great British Menu 2025 banquet chef Sally Abé.

Tony Parkin's impressive CV

Tony left his role at Michelin-starred Cliff House Hotel in January, after more than two years as chef patron.

He moved to the Irish hotel after a background in Michelin-starred restaurants across Europe, including in London, Paris and Copenhagen.

In his time at Cliff House, the hotel was awarded a Michelin Key, whilst the restaurant earned a star in both the 2023 and 2024 Michelin guides.

Prior to his move to Ireland, Tony worked at the likes of Noma, Restaurant Gordon Ramsay, Northcote Manor and The Tudor Room, as well as competing on Great British Menu.

Aktar Islam's Opheem journey

Aktar Islam has been in the hospitality trade since being a teenager, opening two restaurants before reaching the banquet of Great British Menu on the BBC.

His focus switched to Opheem in 2018, offering modern Indian cuisine, which earned its first Michelin star in 2019, followed by a second star in 2024.

Describing Opheem, Aktar said: “When you come to Opheem, you get an insight into the inner workings of my mind.

“We’re striving to push the boundaries with Indian flavours, but with cooking techniques from all over the world, some traditional, and some very modern.

“At Opheem, I’ll be using the same paints as I’ve always done, to create a very different picture, on a very, very different canvas.

“Why? Because to evolve and adapt is what makes us human, and cooking is what sets us apart from the animals.”

Included on a seasonal 10-course tasting menu offering are dishes such as tandoori hogget belly, Orkney scallop and roasted monkfish.

The restaurant also offers an ‘at home’ service, with curry boxes available for delivery.

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