Tom Aikens


In this episode Justine interviews British Chef Tom Aikens who shares about his time working with Pierre Koffmann and Joel Robuchon, and some sage advice for chefs starting in their career paths now. 

Spending most holidays in France, Tom began to develop a flavour for French food which inspired him to develop his cooking skills further. Tom enrolled at the Norwich City College Hotel School, completing an Advanced Catering Diploma in 1989 and then began his career at Michelin-starred Cavalier’s in Battersea, London. He then moved onto The Capital Hotel working under Philip Britten, followed by a chef-de-partie position with Pierre Koffmann at La Tante Claire at a time when the restaurant was awarded with its third Michelin star. Tom later worked for Joel Robuchon in Paris, Gérard Boyer in Reims and Pied-à-Terre to name a few. It was in Pied-à-Terre that Tom became the youngest British chef ever to be awarded two Michelin stars, aged just 26. 

In 2018, Tom successfully launched 3 restaurant concepts in the Edition Hotel, Abu Dhabi, a ground-breaking hotel concept brought by Ian Schrager, in collaboration with Marriott International. 

2020 saw the most recent addition to Tom’s portfolio – Muse, a cosy 25-seater renovated mews house in the heart of Belgravia. Muse provides a unique and intimate dining journey, offering each guest a kitchen table experience from either the kitchen counter or table side. 

The first Michelin star was won in January 2021, despite having only being open for just 7 months in 2020 due to various lockdowns. Muse has won multiple awards such as The Hardens London Restaurant Award for “Best Gastronomic Experience” in September 2021, as well as London’s “Best Restaurant Design” at the Restaurant & Bar Design Awards in October 2021.

You can follow Tom and Muse below to stay tuned and inspired with all he has going on ahead.

Chef Tom Aikens is Chef/Owner of Muse by Tom Aikens Restaurant


Instagram: @tomaikens & @musebytomaikens

Twitter: @tomaikens

mymuybueno Visits: Muse by Tom Aikens

Photo Credits: @foodstorymedialtd

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