Junior Sous Chef

Our astoundingly passionate and continuously creative Junior Sous Tommy, has been part of The Briny family since day one. Impressed by his keenness and enthusiasm, Cameron snapped him up and hasn’t looked back since.

Having been mentored at a young age by the Exec Chef on the QE2, Tommy completed catering college winning numerous competitions before securing a position under Tony Fleming at 5 Star London Hotel South Place. From there he moved to the Goodwood Estate, where he served the Duke and Duchess of Richmond. After holding a position as Junior Sous at Farmer Butcher Chef, he moved back to Portsmouth where as luck would have it, he landed in our lap.

When all round good egg Tommy isn’t concocting delicious specials in our kitchen, he volunteers as a Coastguard Rescue Officer, for Her Majesty’s Coastguard, saving lives at sea.

Signature dish: Braised Ox Cheek, Poached Lobster, Bone Marrow Crumb, Shellfish Bisque

Chef Hero: Marco Pierre White

Favourite Ingredient: Native British Lobster