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About Tom

With 40 years’ experience in the industry, Tom can deliver unforgettable culinary experiences in any venue in the world, from outdoor picnics to three-star Michelin experiences, for two to ‘too many’. As well as being a disruptor to the catering industry, he also designs furniture, hosts luxury gastronomy and cultural tours to destinations including Russia, Spain and the Napa Valley, is a writer, sailor and a mentor to many.

Tom began his career in 1980 at Le Gavroche in London – the flagship restaurant of French-British chef-restaurateurs Albert and Michel Roux, which was the first in the UK to gain three Michelin stars. After returning to Australia, he created the Truffle Group Catering Company, and was involved in high-profile events, including more than a decade on the legendary Cointreau Ball and launches for Louis Vuitton, Chanel and Hermes. He presented Australian cuisine for heads of state at the 1996 Atlanta Olympic Games and the 1998 Winter Olympics in Nagano and was the caterer at the Sydney 2000 sponsor hospitality centre. Other clients included the Sydney Football Stadium, Sydney Cricket Ground and the Sydney Opera House. Since 2008, Tom has been operating a boutique food and management agency, working with businesses, restaurants, clubs, hotels and event producers. His clients have included Foxtel, the Panthers Group, Visy Industries and The Langham, Sydney. For the past three years, Tom has worked with Tourism Australia on the Australian Tourism Exchange, the country’s largest annual travel and tourism business-to-business event. Tom also works internationally and has recently produced four dinners for hundreds of guests at three Michelin-star standard for HSBC’s 150th anniversary in Hong Kong.

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