Head Chef, Tom Kemble

Cooking professionally for over ten years, Tom has taken inspiration from ingredient-led restaurants to refine his cuisine creating a strong and distinctive repertoire of dishes cooking with restraint using the finest produce available.

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Cooking professionally for over ten years, Tom began his career at Chapter 2 restaurant in Blackheath. From there, he furthered his skills at the one-Michelin-starred Foliage restaurant at the Mandarin Oriental in London and at the then newly opened Hedone restaurant, where they were awarded a Michelin star. An opportunity arose to work under Magnus Nilsson at his Swedish destination restaurant Faviken. Both these ingredient-led restaurants have informed his approach. Tom then became head chef at Bonhams Restaurant in 2014, which is located in one of the world’s oldest and most prestigious auction houses, situated in London’s Mayfair. He was an integral part of the restaurant’s launch and achieved a Michelin star within seven months of opening. Since then Tom has been constantly refining his cuisine, creating a strong and distinctive repertoire of dishes cooking with restraint and has invested much time and effort in sourcing the finest produce available.

A word from Tom...

‘I’m very excited to be taking up my new position at The Pass. As a small-cover fine-dining restaurant, it is the perfect place to further evolve my cuisine. I will be focusing on seasonal, high-quality produce-led cooking, working with a supplier network that I have established over the last 5 years, as well as building new relationships with local producers and making the most out of the vegetable garden on site.’

Tom Kemble

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