Tom Aikens moved to London to work at Cavalier’s 1 * when he was 19, then to The Capital Hotel in Knightsbridge with Philip Britten 1*. Aged 21, Tom worked as Chef de Partie with Pierre Koffman at 2* La Tante Claire, and during this period the restaurant earned its 3rd *.In 93, Tom was appointed Sous Chef at the 2 * Pied à Terre in Charlotte Street, working with Richard Neat. In 1994 he moved to France at restaurant Joël Robuchon in Paris 3* and a year at 3 * Gérard Boyer Les Crayères. Back to London in 96, aged 26 he back to Pied à Terre as Head Chef where he maintained the 2*star becoming the youngest British chef to achieve this accolade. Tom left after 5 yrs returning to La Tante Claire as Head Chef., then on a farm for Daylesford Organic. In 2003, Tom Aikens Restaurant opened in Chelsea, Tom’s Kitchen Chelsea opened in November 2006 and Somerset house 2010. Canary Wharf June 2013 and Istanbul December 2013. He has opened two restaurants in HK called the Pawn and Fat pig and in Dubai pots pans and boards. Tom has published 3 books, Tom Aikens Cooking: 2nd, FISH and 3rd Tom Aikens Easy. He has also made several appearances on Television reaching the final banquet at last years Great British menu on BBC2, he has appeared on Saturday and Market Kitchen as well.