Head chef at The Grill at The Dorchester, Essex-born Tom Booton’s career began at Le Talbooth, Dedham when he was just 15. Starting out as a trainee, Tom began right at the bottom but quickly showed his potential and began to rise through the ranks. In 2013, after five years learning the ropes at Le Talbooth, Tom moved to London and worked for Michelin-starred chef, Alyn Williams at his self-titled restaurant within The Westbury hotel. One year on, Tom moved to L’Autre Pied, Marylebone, under the tutelage of Andy Mcfadden. Tom remained there for over two years, leaving as sous chef to go travelling. Whilst away, he spent time in various restaurants in New York, Copenhagen and Iceland.
Returning to the UK in 2016, Tom’s first position back in London was for chef Ollie Dabbous as sous chef at his highly acclaimed eponymous restaurant, Dabbous. In February 2017, Tom moved back to Alyn Williams at The Westbury as head chef, where he was responsible for a young brigade of talented and enthusiastic chefs. Tom flourished in the Michelin-starred, four AA rosette kitchen, designing interesting and innovative menus and earning himself a coveted Acorn Award in 2019, which celebrates the industry’s most talented stars aged under 30. With a genuine commitment to sourcing the finest local and seasonal produce, matched with a wealth of experience already under his belt, Tom is one of London’s most talented young chefs and The Grill at The Dorchester’s youngest ever head chef. Tom’s latest role at The Dorchester sees him join a fine list of culinary greats who have had a profound impact on London’s dining scene.