Chef of the Week Sponsored by Pure Ionic Water: Tom Cook, Culinary Director at Smith and Wollensky
Chef of the Week sponsored by Pure Ionic Water celebrates the chefs that embody Pure Ionic Water’s core philosophy of ‘enhancing the culinary experience‘.
Pure Ionic Water works in many kitchens up and down the country from the pinnacle of Michelin stars to 5-star hotels, uniting them all, the desire to serve the very best. Understanding the difference premium hydrogen enhanced alkaline water makes to food, to the kitchen team’s performance and ultimately to the business’s profits is easy, just ask around.
“I only trust Pure Ionic Water at home and in my restaurant.”
Sat Bains, Chef Parton, Restaurant Sat Bains, 2 Michelin stars
For more information about Pure Ionic Water CLICK HERE
How long have you worked at your current restaurant?
9 years.
Where did your passion for cooking come from and where did you learn your skills?
I always loved cooking at home with Mum, and as soon as I started to work in professional kitchens I was hooked. Loved the fast pace of it and learning about all the fresh products and different ways to cook and prepare food.
What do you enjoy most about being a chef?
Every day is a school day, always changing industry. No 2 days are the same.
Name three ingredients you couldn’t cook without.
Salt, water and my team!
Which piece of kitchen equipment couldn’t you live without?
My trusty knife, been with me for over 20 years now!
What food trends are you spotting at the moment?
Lots of different cultures are hitting the food scene in London now, all being done at very high level in many places. Which is great to see London accepting different foods and tastes
What do you think is a common mistake that lets chefs down?
Too many ingredients on the plate, less is more!
What is your favourite time of year for food, and why?
Love springtime for the produce, such a big change in products with fresh and bright flavours and colours.
Which of your dishes are you most proud of?
At Smith & Wollensky we are all about the USDA prime beef, dry aged in house. There is no better meal than one of these steaks!
How do you come up with new dishes?
Senior chef team all come up with ideas and then we work on them until we have some tasty, great looking dishes. Normally takes a few attempts to get where we want
Who was your greatest influence?
Gary Rhodes (RIP), Worked for him in my early years, he really showed me the way and how to act in many situations.
Tell us three chefs you admire.
- Thomas Keller, brilliant at perfecting all that he does!
- John Williams, have always followed his career and now doing wonders at The Ritz
- Alan Ducasse, to run so many world class restaurants at once is truly something!
What is your favourite cookbook?
French Laundry.
What’s been your favourite new restaurant opening of the last year?
Smith & Wollensky Tokyo, which I helped with!
