Di recalls “I first met Tommy some three years ago whilst taking students around the beautiful Claydon Park produce gardens which is a part of the amazing property that is owned by the incredibly generous Karen and Phill Reilly.
Tom runs the kitchen his food is exceptional and full of freshness and flavour!
We are always excited to experience the food he cooks.
Tom has always been a real mentor and supportive of the intiative to train and encourage young students participating in the Gaining through Training project and his mentoring has been invaluable for new graduates."
Where are you from? And what has led you to the Shoalhaven?
Originally from Bulli, Tom boasts a portfolio working at some of the finest restaurants in Sydney including Flying Fish, Bentley Restaurant + Bar, Yellow, Monopole, Restaurant Hubert and Mjolner. His journey to the Shoalhaven started when the head chef position was advertised at The Altar Bar Milton and he accepted the position.
How did your hospitality career begin?
Working at Thirroul at Bistro 345.
What drives your passion?
“I just like to cook” I’ll feed everyone!
I love to travel and try different foods from different cultures and countries.
I like working and helping the kids reach their potential and helping them on their food journey.
What is a highlight of your career?
A highlight for me was having lunch at Noma in Copenhagen when in won first place on the World’s Best Restaurant list.
What is your favourite dish to cook?
Fish, any dish with fish!
Can you share your thoughts on sourcing and using local produce and how you integrate this into your menu?
The menu at the Altar Wine Bar is designed around seasonal produce much of which is grown to order at Claydon Park next door.
However, it is frustrating when trying to source local fish and seafood that we can’t buy direct from the local fisherman and it is sold back to us from the Sydney Markets.
I love working with local produce especially from the great local oyster growers we have in the Shoalhaven.
What is your advice for anyone wishing to choose a career in hospitality?
EAT
And love it!
Stick with it as it is hard work and persevere! It is worth it and it all comes back to you.
