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
Cod Cucumber and Oyster
In the restaurant we tend to have a lot of wastage when we use ingredients such as Cod. So with this dish I've utilised all of the Elements. The cod loin has been salted to draw out some water, then tied in cling film to keep a natural shape when...
Butter for Service
For us at the restaurant attention to detail is everything. The first thing you see as a guest is our bread and butter, very simple but done well can look impressive. Here we have a caramelised onion butter that gets whipped per service in the pacojet, and the...
Puffed Tapioca, Taramasalata and Dill
Cooked and dehydrated tapioca pearls finished with squid ink, puffed in 210 degree oil. Emulsion made from a dill oil, taramasalata made from smoked cod roe. Dusted with a powder made from dried cod skin and malt vinegar powder.