Restaurant Story

Tom Sellers

Tom was born in Nottinghamshire in 1987. He left school at the age of 16 and took his first job in a pub kitchen. He fell in love with cooking, and decided to pursue that dream. In 2003 he turned up on Tom Aikens’ door and tom sellersasked for a job at Tom’s Michelin-starred Chelsea restaurant. Aikens recognised his talent and taught him the craft during their two-and-a-half years working together, where Tom worked as Commis Chef, then Chef de Partie.

At 19, Tom moved to New York and joined Thomas Keller as Chef de Partie in the kitchen at three Michelin starred Per Se (2006). In 2008, he returned to the UK as Sous Chef under Chef Patron Adam Byatt at Trinity in Clapham. He worked with Adam for nearly three years before heading to Copenhagen, where he spent a year in the kitchen with René Redzepi at two Michelin-starred Noma (2011). Tom returned to London in 2012 and ran a successful pop-up restaurant in Bethanl Green called ‘Forward’, followed by a similar pop-up called ‘Preface’ in New York.

Aged 26, Tom opened Restaurant Story in Bermondsey in April 2013, and within five months the restaurant was awarded a Michelin star. He then won ‘Breakthrough Chef of the Year’ at the Food & Travel Awards 2013 and appeared in the 9th series of BBC2’s Great British Menu.Celariac and truffleScallop, tomato and caviar

Restaurant Story received a 7/10 rating and ranked in the ‘Top 50 Restaurants’ in the Waitrose Good Food Guide 2018, and achieved five rosettes in the AA Restaurant Guide 2018. It is also ranked #13 in The Sunday Times’ ‘Top 100 Restaurants 2015’ list in association with Harden’s, #17 in Harden’s top 100 ‘Best UK Restaurants’, and #13 in the National Restaurant Awards 2015 Top 100 List. Tom was also featured in the 2016 Forbes “30 under 30 “list.

In late 2014, Tom opened The Lickfold Inn, a much-loved local pub near Petworth, in West Sussex, where he collaborates with his Head Chef Graham Squire. The Lickfold Inn won the ‘Best New Pub’ accolade in the Waitrose Good Food Guide 2016, was voted #10 in The Times’ ‘Best Alfresco UK Pubs’ list 2015, and was included in The Sunday Times’ ‘Top 100 Restaurants 2015’ list in association with Harden’s. Tom’s first book was published by Orion in autumn 2016.


Venison 2Snail Ravioli 3

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Gareth started his cooking career aged 16, working in kitchens in the north east before deciding to move to Rutland where he worked at Hambleton Hall and worked upto Junior Sous. He decided to move back to the North to work at Seaham Halgareth wardl, which had just gained its star. He stayed here for two years before taking his first Head Chef role at Hart’s Restaurant in Nottingham.

Gareth’s next step was Restaurant Sat Bains, which when he joined as Sous Chef was 1 Michelin Star – he was part of the team that achieved the second star. To add to this RSB came in the San Pellegrino Top 100 Restaurants, whilst being a regular in the top 10 of the Good Food Guide.

Gareth joined Ynyshir in 2013 as the new Head Chef. In his first full year, he was awarded his first Michelin Star and then gained 4AA Rosettes shortly afterwards, the only place in Wales at the time to hold the accolade and now currently holds 5 Rosettes.

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Peter Sanchez – Inglesas

The infamous name of Casamia, has put Bristol on the map with their 1 Michelin starred 5 AA Rosette dining experience. Casamia meaning our home, the Sanchez family wants to give each diner an immersive experience with their sensory approach to dining. The menu follows a modern British style with a chef to table sepeter sanchezrvice, where each chef talks you through your dining experience.

The Sanchez family opened up Casamia, originally as a family run trattoria in 1999 and when the Head Chef quit the Sanchez Brothers were forced to step in and run the kitchen. 10 years later they were awarded a Michelin star and won the title of Ramsays Best Restaurant 2010. With their exceptional natural ability and passion for the industry, they were described as “two little geniuses” by Gordon Ramsay. With the Sanchez Brothers being self taught chefs with an immense passion for the industry lead them to being awarded as Good Food Guide Chefs of the Year 2014 and nationally recognized.

Jim Day

Head Chef Jim Day, started off in Casamia just dining in the restaurant and after being blown away by the meal, asked to come in and learn from each of the chefs and progressed to becoming a Michelin starred Head Chef. It shows you that working with these chefs, anything is possible. day


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