Overall ranking: 94
Chef ranking: 29
Tom Aikens - Snapshot
Tom Aikens is a Michelin-starred chef who combines a bad-boy image with a reputation for original, subtle and intense cuisine. He has suffered from business administration and closures but continues to win accolades for his cooking.
Tom Aikens - Career guide
Tom Aikens began his career at the Mirabelle restaurant in Eastbourne before joining the Michelin-starred Cavaliers restaurant in Battersea, London, as a commis chef.
He moved to London's Capital hotel under Michelin-starred head chef Phillip Britten and was working as chef de partie at Pierre Koffmann's La Tante Claire in London when the restaurant won its third Michelin star.
In 1993 Tom Aikens became sous chef at Pied à Terre in London. After working at the three-Michelin-starred Joël Robuchon in Paris and Gerard Boyer's Les Grayeres in Reims, he returned to run Pied à Terre in 1996, where he held on to the two Michelin stars earned by his predecessor, Richard Neat.
He left under a cloud in 1999 for an incident involving a burning-hot palette knife, spending eight months as head chef at La Tante Claire before working as a private chef for Sir Andrew Lloyd Webber and Lord and Lady Bamford. He opened the restaurant Tom Aikens in London's Elystan Street in April 2003 in partnership with his then wife, Laura.
In November 2006 Aikens expanded for the first time, opening Tom's Kitchen in Chelsea's Cale Street, with highly regarded French chef Ollie Couillaud recruited to head up the kitchen. It proved an immediate success, and Aikens made plans to open a second Tom's Kitchen by 2010, but scrapped this idea in 2008 due to the recession.
Aikens's third venture was an eco-friendly fish and chip shop, also in Cale Street, which opened in February 2008. He was forced to close the doors after a dispute with the local authority over the smell created by waste from the kitchen.
In October 2008 Tom's Kitchen and Tom Aikens went into administration, but re-emerged under a new holding company with Aikens remaining in the kitchen after going through a "prepack administration".
Tom Aikens - What we think
For a number of years Tom Aikens was arguably better known for his involvement in an incident involving a hot palette knife than his undoubted cooking skills - he was the youngest chef to pick up two Michelin stars - but the launch of his eponymous restaurant in 2003 saw the tide turning firmly in his favour. He picked up three awards in 2003 and then an astonishing 18 accolades in 2004. The restaurant won a Michelin star in January, four AA rosettes, an 8/10 grading in the Good Food Guideand three stars in Egon Ronay's revived restaurant guide for 2005.
Aikens also racked up numerous "best restaurant", "best newcomer" and "excellence" awards from the likes of the Good Food Guide,Harpers and Moët, the Craft Guild of Chefs, Harden's Rémy and Decante//Laurent-Perrier
The success of Tom Aikens was always likely to spawn sister restaurants, and Tom's Kitchen launched to critical acclaim in 2006. However, attempts to open new sites were stymied by the recession and, in the case of a fish and chip restaurant, a dispute with neighbours.
Aikens was mired in further controversy in October 2008 when his restaurant business went through a "prepack" administration, meaning it could continue to trade, but leaving suppliers out of pocket by an estimated £1m.
It left a bitter taste in the mouth of many suppliers, but Aikens lived to tell the tale, and the two restaurants continue to win plaudits. In 2010, meanwhile, he has joined forces with Compass Group to launch two restaurants at London venue Somerset House. The chef has taken over the existing Admiralty restaurant and River Terrace Café at the 18th-century building and relaunched them as Tom's Kitchen and Tom's Terrace respectively.
Tom Aikens - Further information