Young Talent, Big Flavours, Bigger Ambitious: Chef Tom Booton’s Culinary Journey

The Resturant industry is not for everyone, it demands a lot from those who want to be successful in it. One of the successes is Tom Booton, who first walked into a kitchen at 15, and now at 31 he is the Head Chef at the incredible Grill at The Dorchester. For a 32 year old, Tom has already seen his fair share of success and failures, but he always learns from them and keeps moving forward. Follow Tom: https://www.tiktok.com/@bootontom https://www.instagram.com/bootontom/?hl=en  @bootontom  Follow Olly: https://www.instagram.com/olly.303/ https://www.tiktok.com/@ollyfawcett303?is_from_webapp=1&sender_device=pc https://www.linkedin.com/in/olly-fawcett-668566177/ 00:00 Introduction to Tom Booton's Chef Journey 02:04 Discovering Passion Through Work Experience 03:38 Becoming a Chef at Age 15 05:54 Overcoming Career Path Doubts 08:24 Succeeding Without Chef Qualifications 11:30 Career Sacrifices He Made in His Youth 16:30 Moving to London: A Career Decision 19:00 Chef Trial Shift Experience in London 25:30 Leaving The Westbury: The Reality Behind the 'Dream’ Job 29:20 Understanding Kitchen Operations 32:05 Embracing the Nordic Lifestyle: Working at Dill in Iceland 35:20 Gaining Experience in New York 39:30 Returning to London and Joining Dabbous 44:00 Career Journey with The Dorchester 54:07 Dealing with Trolling from Chefs 01:00:20 Economics of Running a Chef's Kitchen 01:02:50 Keys to Restaurant Success