Tom Phillips seeking to make history for UK at Bocuse d’Or grand final

Tom Phillips, executive chef at two Michelin-starred Restaurant Story, will be seeking to secure a first podium finish for the United Kingdom at the prestigious Bocuse d’Or grand final this month.

Taking place in Lyon, France, on January 26-27, Tom will take on 23 other candidates from across the world in the culinary showpiece, with competing countries including Iceland, Mauritius, Vietnam and Australia.

Tom previously competed in 2019, placing 10th overall in the world, and then fourth in the European selections in 2024, to earn a spot in this year’s final.

Originally from Newport, Wales, Tom has been cooking since he was 16, perfecting his skills at the likes of The Ritz and Per Se with Thomas Keller, before joining London’s Restaurant Story in 2017, where he still works as executive chef, under Tom Sellers.

The Bocuse d’Or UK team is also made up of three Michelin-starred Clare Smyth, as president, with The Ritz’s Ian Musgrave serving as coach and Harry van Lierop of The Ledbury as the commis chef.

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In the grand final, the 24 candidates will have five hours and 30 minutes to complete two iconic tests to showcase their talents.

The ‘theme on a plate’ round will centre around ‘celery on a platter’, honouring celery, meagre and lobster. The candidates must prepare a warm dish for 16 people.

Then, the platter theme will be a tribute to the competition’s founder Paul Bocuse, creating a dish featuring roe deer, foie gras and tea.

Tom and the UK have been drawn as the first of the 24 nations to begin cooking, at 7.45am on January 26, presenting at 12.25pm and 1.15pm.

The kitchen jury is made up of 12 international chefs. British chef Daniel Calvert, who recently earned three Michelin stars at his Tokyo restaurant Sézanne, has been selected as honorary president, to guide and advise the competitors.

Aaron Harris, head chef of Tom Aikens’ Michelin-starred Muse restaurant, has been involved with the Bocuse d’Or team in a supporting role, as the UK made it through the European heats last year.

He told The Staff Canteen: “When I worked with Restaurant Story, Tom Phillips was my head chef there. We got on very, very well and we've continued our relationship outside of that.

“He mentioned that he was going to go back in last year to be the candidate. He was looking for people to help him strive to get things better, build the platform for the Bocuse team, because it's a business that hasn't really been under much limelight, hasn't had a great deal of noise.

“Last year they did a huge fundraiser for it, where they had Simon Rogan and Clare Smyth. They had all eight three Michelin-star restaurants host an event to raise money.

“I've not taken part in any competitions before, but I was there to support a friend that wanted to do better, and I wanted to offer him my support. Just to be like a friendly ear and help with a different point of view.

“For me it was doing small jobs, like if stuff needs weighing out, there's no job that isn't too big for anybody. We're there to help these two or three guys do amazing things for the UK.

“In Norway they came fourth and they got best plate as well, which is really, really good. So they've done fantastic this time round.

“My role when we went out to Norway, I took care of their nutritional plans. We were picking herbs at two o’clock in the morning. I was designated driver. I was doing shopping trips, and we were having last minute panics and going to IKEA and buying bits of furniture.

“It was a very involved role and a fantastic thing to be part of, I must say.

“I'm such a small cog in a massive network of wheels and machinery, but to be able to support good friends of mine and watch them be amazing at what they do. Tom is an extremely talented chef. I just wish him all the best.

“I really do hope that this is his year, where he moves the team a bit further forward than they have done previously, and he's proven that he can with his track record.”