Welcome
My name is Tom Peters, as of January 2022 I am now Executive Chef of Gracy’s Brasserie, Valletta, Malta.
Previously I was Head Chef at Bob Bob Ricard, Soho, London, before that I was based in Norway, Oslo working at the Three Michelin starred, Maaemo. Before of all of these fabulous restaurants I spent an amazing 5 years at Roux at Parliament Square in Westminster for 5 years, which was an amazing journey from Commis chef to Senior Sous chef under the guidance of Steve Groves.
Please get in touch using the contact form below if you wish to enquire about any private dinners, collaborations or any other queries.
NEWS
Charity Dinner Update – We raised a massive £7,800 for The Brathay Trust…
“Cheffing is a food fight, and he who does it must love the fight as much as the food..”
– Auguste Escoffier
About Me
2022 – Executive Chef Gracy’s Brasserie, Valletta, Malta.
2020 – Head Chef Bob Bob Ricard, Soho, London
2020 – Head Chef Restaurant Tom Simmons, London
2019 – 3* Maaemo, Oslo, Norway
2017 – Professional Master Chef contestant
2017 – Promoted to Senior Sous Chef : Roux @ Parliament Square
2013 – Present : Roux @ Parliament Square
2011 – 2013 : Demi – Chef de Partie, Langstone Hotel
2009 – 2012 : Professional Cookery, Southdowns College
2007 – 2011 : Annie Jones Restaurant, Petersfield
Gallery
Latest posts
Rainbow Trout, Almond, Brocoli
This is the First Tester of a Trout, Almond and Broccoli dish Steve and I have been working on. When the Trout arrives in the kitchen we take the centre piece of fish, cure it in a salt/sugar mix for 20 mins. After that it gets cold smoked for 5 mins. The belly piece...
White Chocolate, Strawberry, Pistachio
This is the first tester of a dish that I'm looking to put on the menu for summer, it has simple flavours combined with a handful of modern techniques that for me, deliver a great dish. White chocolate Delice that been dipped in white chocolate and sprayed in cocoa...
Buttermilk, Smoked Bacon and Thyme Bread.
In my spare time I like to improve my baking skills, so at home I made this super soft and tasty bread. Using buttermilk in the bread gave a much softer and dense texture, and with the smokey bacon flavour it was really enjoyable to eat with some soup the next...