Chef Tom Sellers

Contributed by Sarah Schneider

The Tig Archives 05 / 29 / 2014

His food is as creative and whimsical as it comes, and it’s all done with equal parts swag & schoolboy charm.

Have you ever become fixated with a restaurant to the point that you pull every string, call every hour, wait for cancellations, and sit with bated breath by your phone, wishing-hoping-thinking-praying that they call? And has it ever gotten so ridiculous that when you find out they can take you, you make your friend get right off a flight from LA to London and race to a tasting menu at said restaurant for a reservation at the early supper-dining hour of 6pm?

Because that’s what I did to eat at the eponymous restaurant of Chef Tom Sellers, Story, in London England. Luckily, my fabulous friend, Benita, loves food in the same way that I do, so she was more than game to power through the jetlag and go for it. All hail (my) Queen B.

Chef Tom Sellers, at 26 years old, is the youngest chef in the world with a Michelin star. His food is as creative and whimsical as it comes, and it’s all done with equal parts swag (arms covered in tats, Eminem blasting from his car radio, and the badass Brit bravado) & schoolboy charm (dare I say shyness, even). Watch him blush and you’ll see what I mean.

We became fast friends, and commiserated over our shared love of food (from his refined dishes at Story dusted in jewels like “dill ash” to Sunday roast with Yorkshire pudding at a pub in the country owned by his friends and former alum of Per Se in NY). I asked him to be interviewed for the TIG feature, Chef Talks, and like a good friend, and good chef, he was more than game.

  1. What’s the staff meal your kitchen gets most excited about?

    I would have to say Mexican day — everything Mexican always goes down really well!

  2. What are your favorite knives?

    For everyday knives that are durable I use Mac but otherwise handmade personal knives from Japan.

  3. What’s your naughty food indulgence?

    I’m not sure, I guess at times I can be a sucker for some good junk food like a good burger at Meat Liquor or chicken wings.”

  4. What’s your mini bar go to?

    That one’s easy. Gin and tonic

  5. If you could stage at any restaurant in your city, where would it be and why?

    Wow, I am not sure. I think now I would be too nervous going into someone else’s kitchen knowing how I feel about mine. LOL.

  6. After a long day at work you go home and…?

    Sleep for 5 hours.

  7. If you weren’t working in a kitchen, what would you be doing?

    I’m not sure but probably in trouble in some way or another.

  8. Drink of choice?

    Gin and tonic.

  9. One cookbook you can’t live without/most referenced?

    White Heat.

  10. What’s the most overrated ingredient?

    Olives.

  11. Describe your cooking in one word:

    Intelligent.

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Last Updated On January 21, 2019