Head chef, Outlaw’s at the Capital, London
Nominated by Nathan Outlaw, owner, Nathan Outlaw Restaurants
Proudest moment “Retaining the Michelin star at Outlaw’s at the Capital last year. Coming into such a well-established restaurant felt like an enormous amount of responsibility and pressure, so when we received the good news I was over the moon.”
Greatest inspiration “Without a doubt, Nathan Outlaw. He’s an amazing mentor and I wouldn’t be where I am today without his help and guidance. He’s what I aspire to be as my career progresses and I am hugely grateful for his support.”
Ambition “Simply to cook the best food I can with a happy team of chefs who go on to be successful in their own right. I am proud of my team and everything we have achieved and I look forward to building on that. My long-term ambition is to have my own restaurant.”
As head chef of Outlaw’s at the Capital since 2016, Tom Brown has earned the admiration and support of his boss and mentor, Nathan Outlaw, who tells us: “The restaurant has evolved and grown under his direction and leadership, in terms of menu, offering and revenue.”
Brown oversees a 20-strong brigade across the 34-cover, Michelin-starred restaurant. Under his steerage, lunch covers have increased by 61 per month year-on-year and average spend per head has increased by £5. In 2015, food revenue increased by £61,000 and he retained the restaurant’s Michelin star in 2016.
Previously, Brown worked as head chef for Outlaw’s restaurant at St Enodoc hotel in Rock, Cornwall, and he taught at the academy set up by Outlaw in collaboration with Cornwall College. This interest in developing young talent has continued. Not only does his London team include three full-time apprentices, but one of his kitchen porters won a Shining Star award at the Boutique Hotelier Personal Service Awards 2016.
Brown takes part in charity cooking events and raised a total of £2,000 for Hospitality Action by taking part in the Tour de Cuisine bike ride in 2016.