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
Macadamia praline parfait, toffee parsnip ice cream, pink lady apples
A dish I put on the lunch menu at roux, a praline parfait, between sheets of caramelised filo pastry with pink lady apples cooked sous vide in a acidulated caramel, then a parsnip and toffee puree, apple patê d'fruit
IPA and treacle farmhouse loaf.
Wanted to make something a bit more interesting for breakfast on Sunday. A traditional and simple farmhouse loaf recipe but replaced water for a strong IPA beer, that with the addition of black treacle just elevated the flavour. Made for some decent blt's
Peanut butter and chocolate macaroons
One of the petit fours I put on while working pastry at roux. Traditionally a macaron is almond based but to enhance the flavour I used ground peanut in the shell. Then piped in a peanut praline and chocolate ganache!