Tom Wells – Head Chef, Toms Kitchen Birmingham

A BIT ABOUT – TOM’S KITCHEN, BIRMINGHAM

Offering four versatile spaces, Tom’s Kitchen is the perfect place for corporate dinners, networking events, business meetings and celebratory parties. Accommodating up to 36 guests for seated meals and 200 guests for standing receptions, Tom’s team has a wealth of experience in planning and hosting events of all sizes.  The food is amazing with traditionally British menus, offering seasonal dishes, all created using locally sourced ingredients.

Tom First became interested in cooking when at 15 he made a pineapple upside down cake! Five years of working with Australian Celebrity Chef Luke Mangan helped Tom gain amazing experience, including on cruise ships such as the Queen Mary II.  Read how Tom sent a tray full of eggs flying and how he loves to knock down sheds, by reading 12 Minutes With….

Why did you choose to get into the world of restaurants?

My Mum’s side of the family have always been good cooks. When I was 15 I studied Home Economics and made a pineapple upside down cake. That got me hooked on cooking. From there I went to college in Stafford and started my career 21 years ago!

Who has inspired you most in your career?

I worked with Australian Celebrity chef Luke Mangan for five years. He’s a very good businessman, has restaurants around the world and we got on really well. I like his relaxed style of cooking.

If you could work anywhere in the world where would it be?

I’d like to go to Tokyo. My wife Clarice is Asian, we met in Singapore and eat a lot of Asian food.

What has been your most embarrassing moment?

When I worked on the Cruise Ships with Luke we did a cooking demonstration in front of 600 people. He sent me off to get a trayful of eggs and when I returned I tripped over the step and the eggs went flying all over the theatre.

What piece of advice would you give to your teenage self?

Go in to Michelin starred restaurants at an earlier age. I worked at the Michelin starred restaurant called Harborne with Richard Turner when I was 26 and I should have done it earlier as the Industry now is very fine dining based. To get experience in a Michelin restaurant is really important.

What three items would you bring to a dessert island?

1.A copy of the Sun Newspaper as I am an avid footie fan

2.A football – I’m Chelsea born and bred, it’s in my blood

3.My wife Clarice! When you meet the one, you meet the one

What did you do last weekend – how do you relax away from the business?

I smashed down a shed in my friend’s garden on Sunday. It was a big shed, it took two and a half hours to knock down with a sledge hammer. It was very therapeutic after a hard double shift on Saturday at Tom’s Kitchen!

Your favourite place to travel to?

Bali! I love the lifestyle and the beaches, its so laid back

Is there anything on your bucket list that you haven’t yet done?

I’ve done skydiving and would now like to have a go at bungee jumping if I have the courage.

What is your favourite APP?

BBC Sport and Sky Go to watch the football

What is your favourite food?

Sushi is my favourite, but I also like fish, particularly Sea Bass, John Dory and Halibut.

Do you binge watch and if so, what do you watch?

I don’t binge watch on the telly, but I love sport – particularly football and I’m always watching Chelsea.