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TOM WALTONBASED: SYDNEY, AUSTRALIATom Walton is not your average or typical chef. His impressive and refreshing combination of seasonal, sustainable cooking; integrity in his life and his extensive experience makes this genuine, home grown talent stand out in a crowded industry of rising stars. As a young, healthy, accomplished chef, Tom’s interests and knowledge extend beyond food and into his life, where he lives and breathes his passion for health, fitness, lifestyle and wellbeing. Already becoming an influential figure on the Australian food scene, Tom has a style and charm that is natural, warm, wholesome and honest, that you can’t help but love and that make him a great personality for media/TV in a national and international market. Growing up in the Blue Mountains, from a young age, Tom was inspired and taught by his Lebanese neighbour and adopted grandmother who introduced him to a Middle Eastern world of cooking he fell in love with. His youth was spent with her in the garden and kitchen – planting, foraging and cooking with her from a very young age. In 2001, at the age of 17, Tom began his Career. Honing his skills and building his repetoir at Darley’s, the then 2 hat regional restaurant in the Blue Mountains. In 2005, at age 21, he was beyond his years, representing Australia in cookery competitions in Helsinki, where he placed 3rd in the world, against 24 countries. At age 21, Tom joined the team at the 2 hat restaurant, Bistro Moncur, in Woollahra, Sydney, where he worked his way up to head chef in his 6 year stint there with Damien Pignolet. During those years, Tom took part in over 20 cooking classes and demonstrations. In 2011, Tom spread his wings and went into business with partners to open ‘The Bucket List’, a popular beachside eatery on Bondi Beach. Its here that he is endeavoring to help influence the way we eat and buy produce, by working on a local food movement front, celebrating and supporting local growers, farmers and producers. This is a big part of his food philosophy. Tom’s contemporary, seasonal, produce driven food was recently featured on the cover of November 2012 Australian Gourmet Traveller and again in the February issue. The Bucket List was also voted one of Sydney’s Top 10 ‘Bars with Food’ by the 2012 Sydney Morning Herald Good Food Guide. In December 2013, Tom and his business partners opened their second venture in Palm Beach on Sydney’s Northern Beaches, ‘Cranky Fins’. The restaurant has been transformed into a colourful beach shack, creating a perfect place to relax after a day of sand or surf.
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