Smith & Wollensky has appointed Tom Cook, formerly of Skylon Restaurant, as Executive Head Chef.
Cook’s former roles include Head Chef of two AA rosette restaurant Le Pont de la Tour, Head Chef of Michelin-starred Tom Aikens Restaurant and Sous Chef of highly-regarded Pier Restaurant in Sydney, which held three Hats at the time.
Cook has also worked with Gary Rhodes at his City Rhodes restaurant, Michel Roux Jr at his two Michelin-starred Le Gavroche restaurant and under Eric Chavot at The Capital Hotel.
Overseeing a brigade of eighteen, Cook will help to maintain Smith & Wollensky’s impeccable level of customer service and develop menus to reflect his impressive training.
Tom Cook comments: “I am extremely excited to join Smith & Wollensky and being involved in the continued development of the much-loved steak brand. Over the next few months, we will be recruiting and training in preparation for the significant growth being experienced at S&W and look forward to being a part of the team”.
Operations Director, Nathan Evans says: “I am thrilled to welcome Tom Cook. His pedigree and wealth of experience will be a great addition to Smith & Wollensky”.
