Tom Kitchin, Michelin Starred, Chef Proprietor, The Kitchin, Edinburgh

iChef Recruitment is incredibly grateful and proud to feature Tom Kitchin and we extend our sincere thanks to Tom and his team at The Kitchin alongside Jenny and Kara at Stripe Communications, Edinburgh for very kindly supplying these images of Tom’s food.

Tom Kitchin is Chef Proprietor at one of the UK’s leading restaurants, The Kitchin in Edinburgh. The restaurant opened in 2006 and was quickly awarded a Michelin star just six months later in 2007 followed by numerous prestigious awards including ‘Best UK Restaurant’, ‘Best Restaurant in Scotland’ and most recently ‘Best Restaurant Experience’ in 2015.

As well as running The Kitchin, Tom and his wife Michaela opened gastro pub The Scran & Scallie alongside fellow chef Dominic Jack in March 2013. Tom is a regular guest on Saturday Kitchen Live, has often appeared as guest judge on MasterChef and headlined the BBC2 series, The Chef’s Protégé.

The restaurant’s philosophy ‘From Nature to Plate’, is a true reflection of Toms’ passion for the very finest, freshest Scottish seasonal produce and the cooking at the restaurant reflects Tom’s training under some of the world’s best chefs, blended with his own Scottish heritage.

Tom demonstrates a culinary CV that extends from his early training at the Gleneagles Hotel to experience garnered from some of the world’s most renowned chefs and restaurants, including Pierre Koffmann and the 3-star La Tante Claire restaurant in London, 3-star Michelin restaurant Guy Savoy in Paris and Alain Ducasse’s 3-star Michelin Le Louis XV restaurant in Monte Carlo.

Tom’s passion for produce, seasonality and cooking is almost fanatical and is reflected in his books From Nature to Plate: Seasonal Recipes from The Kitchin (2009) and Tom Kitchin, Kitchin Suppers (2012).

Don’t forget to have a look at Tom’s recipe for his Shellfish Rockpool and have a go yourself!

Knifes and Pots Tom Kitchin - scallop in the shell copy Tom Kitchin - Razorclams - Razor clams from the Isle of Barra cooked to order and served with diced vegetables, chorizo and wild herbs copy Lamb on Hay copy Knifes and Pots

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