Tom’s passion then took him to Australia to restaurant Flerieu at the Hyatt Regency Adelaide before heading overseas again to the Park Hyatt Buenos Aires.
The draw of Australia’s innovative culinary industry saw him return to take up the position as a chef instructor with Le Cordon Bleu Culinary School at Regency Institute for Hospitality.
Following this appointment, Tom went on to champion impressive roles such as Head Chef to the iconic Stephanie Alexander, Chef de Cuisine of Cecconis, Crown Casino, Executive Chef at the Hotel Windsor and the Senior Culinary teacher for the Holmesglen Institute of TAFE