Tommy Thorn, who came runner up in the latest BBC series of MasterChef The Professionals, is set to head up the kitchen in his first restaurant this May. Tommy will be putting down his culinary roots at Puro in Clevedon, North Somerset.
Tommy is classically trained and has spent the last ten years working in award-winning restaurants across the UK. He started his culinary journey at Thornbury castle in 2013 and went on to spend time in Michelin kitchens including Five Fields and The Frog by Adam Handling. He most recently worked as Head Chef at Michelin Green Star holder The Ethecurian in Bristol, before it sadly closed its doors in September last year.
Tommy applied for MasterChef having been a big fan of the show from early in his career and was given the push by his girlfriend, Courtney, to go for it. Over the weeks Tommy took on all the challenges thrown at him and wowed the judges with some exceptional dishes.
Puro, which is owned by Dom & Alex Lamy, opened in 2017and has gained an excellent reputation as an independent neighbourhood restaurant, despite facing the challenges of Covid, Brexit and the cost of living crisis.
Dom Lamy, says “We are absolutely over the moon to have Tommy joining us at Puro. He is an excellent chef with a good business mind and we cannot wait for him to get into the kitchen and start cooking. We have no doubt that Tommy will elevate the food at Puro to the best it’s ever been, and how lucky for the people of Clevedon to have this right on their doorstep!”
Tommy Thorn says “I’m delighted to be taking on a new concept with Puro. I’ve been talking with Dom for a long time now and we both have the same vision and goals when it comes to providing great food and service, we’ve got some really exciting ideas and can’t wait to get stuck in and push to provide the best hospitality to the local area as well as keen diners.
I feel like it’s time that I take something hands on as my own and I love the opportunities that Puro has as an established restaurant. I’m keen to serve my food based on local and seasonal produce as well as influences from around the world which I find exciting when it comes to cooking.”
