Adam Tooby-Desmond appointed head chef at two-Michelin-starred Trivet
Adam Tooby-Desmond has been appointed head chef at Trivet, the two-Michelin-starred restaurant in Bermondsey founded by chef Jonny Lake and master sommelier Isa Bal.
Adam joins Trivet from his most recent role as head chef at Dinner by Heston Blumenthal, where he played a central role in maintaining the restaurant’s two Michelin stars and AA rosettes.
His appointment marks a significant addition to the Trivet kitchen, strengthening the leadership team at one of London’s most celebrated dining destinations.
From Cambridge to Dinner by Heston
Adam trained at Westminster Kingsway College in London before beginning his professional career in Cambridge. He completed a three-year apprenticeship at St John’s College, University of Cambridge, before moving on to roles at Churchill College and Mark Poynton’s Michelin-starred Alimentum.
During his time at Alimentum, Adam progressed from demi chef de partie to junior sous chef, building a strong grounding in classical technique and modern British cooking. In January 2017, he joined Dinner by Heston Blumenthal at the Mandarin Oriental Hyde Park, where he steadily worked his way through the brigade from demi chef de partie to head chef.
At Dinner, Adam was part of one of the UK’s most exacting fine-dining operations, contributing to the restaurant’s consistency, precision and ongoing critical acclaim. His experience within the Heston Blumenthal group has shaped a cooking style rooted in technique, discipline and an understanding of how creativity operates within a highly structured kitchen.
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A new chapter at Trivet
Adam was drawn to the head chef role at Trivet by the opportunity to work closely alongside Jonny Lake and Isa Bal in what he described as a tight-knit, collaborative environment.
At Trivet, the close relationship between kitchen and wine team is central to the restaurant’s identity, with food and drink developed in tandem rather than as separate disciplines.
The restaurant’s emphasis on provenance, seasonality and exceptional produce aligns closely with Adam’s own approach. He will now be responsible for leading the kitchen day to day, while continuing to develop Trivet’s confident, flavour-led cooking and generous style of hospitality.
Trivet’s rise to two Michelin stars
Trivet opened in Bermondsey in 2019, marking the first independent venture for Jonny and Isa after more than a decade working together at The Fat Duck in Bray. From the outset, the restaurant set out to offer an approachable yet refined experience, with globally inspired dishes supported by one of the most ambitious wine programmes in the UK.
Despite opening shortly before the pandemic, Trivet gained momentum quickly, earning its first Michelin star in 2022. In 2024, the restaurant was awarded a second star, cementing its position among London’s elite dining rooms.
The restaurant offers a seasonal à la carte menu for lunch and dinner, served in a relaxed setting that includes an open kitchen and an extensive wine cellar. Designed by architect Umay Çeviker of Derin Yeşil, the space has become known for welcoming both walk-ins and reservations, reinforcing Trivet’s neighbourhood ethos despite its fine-dining credentials.
With Adam now in place as head chef, Trivet enters its next phase with an experienced leader at the helm of the kitchen, supporting Jonny and Isa’s long-term vision while ensuring the restaurant’s culinary standards continue to evolve.
Adam’s appointment comes at a period of measured expansion for Trivet’s founders. Jonny and Isa recently opened their second restaurant, Labombe by Trivet, in Mayfair, housed at COMO Metropolitan London.
The new opening offers a more informal, grill-led menu built around sharing plates at the iconic venue.
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