Tom Booton: The young culinary maestro at The Grill

Tom Booton, the youngest head chef in the history of The Grill at The Dorchester, has been making headlines with his innovative approach to modern British cuisine.

Currently the executive chef at The Grill by Tom Booton, Tom continues to lead the restaurant with his creative and refined culinary style.

The Essex-born chef made history in 2019 by becoming the youngest head chef in the restaurant's history at the age of 26.

His journey is a testament to passion, perseverance, and the pursuit of culinary excellence.

Early Beginnings and Culinary Journey

Tom's culinary journey began at a young age. Reflecting on his early experiences, he said: “I was lucky enough to be sent off to the Talbooth restaurant. The first thing I fell in love with, really before food, was the camaraderie and teamwork. I was always the youngest in the kitchen; my best friends are in the industry.”

His first professional kitchen experience was at the Talbooth restaurant with Ian Rhodes.

“I remember working Christmas Eve as a pot wash, then becoming the ‘amuse-bouche’ chef, moving around all sections. I did four and a half years; that was my college," he said.

Despite his young age, Tom never let it define his talent, adding: “I had a vision, I had a purpose, and I wanted to come here and do that. Before then, I was already head chef for Alyn Williams for nearly three years, running his Michelin star restaurant, The Westbury.”

Tom's journey continued as he worked at L’Autre Pied in Marylebone under Andy McFadden, gaining further experience in Michelin-starred kitchens.

Overcoming Challenges and Skepticism

Facing scepticism, Tom persevered, he explained: “I did get trolled by people who said he's way too young to be a chef, he's never been a head chef. But none of them knew my backstory of already being head chef of a Michelin star restaurant, sous chef in multiple Michelin star restaurants. If it wasn’t hard, we wouldn’t love it.”

His dedication and talent have led him to where he is today, continuing to innovate and elevate the dining experience at The Grill.

Leadership and Team Morale

Tom's leadership extends beyond the kitchen, he proves that he cares about his colleagues, adding: “I've got an amazing team of chefs and front of house. We're one big happy family. Obviously, like most families, it's a little bit dysfunctional, and we have some good days and bad days, but it's all about having a common goal and making sure we all support each other.

“The most important thing about a restaurant is your front of house and your ambience.”

Creativity and Simplicity

Creativity flourished under Alyn Williams, where he was encouraged to innovate, Tom added: “I was super lucky under Alyn that he allowed me to become creative. Nowadays, my food's become even simpler. I actually want to cook what I want to eat. I love everything, but actually, what do I want to eat? A good steak. So I try and get the best steak I can with the simplest, loveliest garnish and a well-made sauce.”

His dishes, such as cod doughnuts and truffled egg and soldiers, showcase his creativity and commitment to high-quality ingredients.

Guest Experience and Attention to Detail

Tom's dedication to his guests is unwavering.

He said: “I want them to have the best time they can. It's about making connections. The small details, that cost us nothing, are massive for the customer. People have travelled far and wide to come here, so we need to make sure every day we open with a big smile and give them what they want.”

Whether it's wishing guests a happy birthday, giving them a kitchen tour, or simply ensuring they have a memorable dining experience, Tom's attention to detail sets The Grill apart from other restaurants.

Modern British Grill Concept

In a study on the perception of the word ‘grill,’ Tom found surprising insights.

“The feedback was quite shocking," he said. "That's when we really took our time. If I'm coming, we're going to be a new modern British grill. It's got to be my interpretation, but we're not going to make it gimmicky.”

This approach has helped The Grill by Tom Booton at The Dorchester quickly become a stellar example of modern British cuisine, offering a dining experience that is both vibrant and refined.

Continuous Learning and Growth

Tom's leadership extends to managing a team of 17 chefs and 20 front of house in the UK and in Switzerland.

“It's about guiding them in the right path. I still want to learn, I've still got a lot of time to learn, I want to grow," he said.

His commitment to continuous learning and growth is evident in his approach to both his team and his culinary creations.