Chef Name: Tom Sellers
Awards: Two Michelin Stars.
Five AA Rosettes.
Sunday Times Top 100.
How old were you when you started cooking professionally?
15 years old.
What’s your earliest and fondest first memory of food?
My father’s rabbit stew in the winter, when I was a young boy.
Which chefs inspire you most and why?
All the chefs that work for me inspire me on a day-to-day basis. So many chefs out there don’t get the credit they deserve. I draw inspiration from any chef that’s busy doing their own thing, cooking their own food.
What are your two favourite cookbooks and why?
White Heat by Marco Pierre White. This book really made me take cooking seriously.
The French Laundry by Thomas Keller. I canreally relate to this after working with Thomas – he has such a special ethos on the industry.
Which two ingredients could you not live without?
Salt and horseradish.
What is your favourite comfort food to cook at home?
Baked beans on toast.
If you could eat at any Michelin star restaurant in the world today, where would it be and why?
Frantzén in Stockholm. I have eaten there recently and it was the best meal of my life. I would love to go back.
And who would you take as your guest?
My mum. She has been a great support and has become a huge foodie during my career.
What do you look for in a good chef?
I look for a good work ethic and discipline, being consistent and having self-belief.
What advice would you give to chefs starting their career paths now?
Give it everything if you genuinely want to be a chef. Prepare to sacrifice a lot. Really think carefully and be selective about where you want to work and what style of cooking you want to do. Ten to fifteen years ago there were only 1-2% of really great chefs in the world to work for and now it’s about 15-20%, with so many different styles and techniques, so focus on the ones that you really want to develop.
Tom Sellers is Owner/Chef at Restaurant Story.
Address: 199 Tooley Street, London, SE1 2JX, United Kingdom.
Telephone: +44 207 183 2117