CRAFTING CULINARY EXCELLENCE
CHEF TOM CENCI
“Pioneering new trends in London’s culinary landscape”
Passion, innovation, and a deep-rooted love for cooking keep renowned chef Tom Cenci motivated in the ever-evolving world of culinary arts. Having honed his craft in top restaurants around the globe, Tom has worked in Michelin-starred establishments, opened innovative restaurant concepts, and is now the Executive Chef of Maslow’s. Tom’s impressive journey spans over two decades and covers three continents. His visionary approach and determination to push boundaries have cemented him as one of the top chefs in London. With an appearance on MasterChef and the newly relaunched rooftop restaurant Yasmin under his belt, Tom shows no signs of slowing down. Join us as we delve into his inspirational story of culinary innovation.
During our school years, not many of us have a clear vision of what we want to be when we grow up. The same cannot be said for Tom Cenci. As a young teenager, he always had an interest in cooking. When the opportunity arose to gain real-world experience, he jumped at the chance to contact local hotels to work in their kitchens. Tom’s talent was evident right away, and after his initial work experience at Cliveden House, he was offered a job. Balancing school during the day and working in the evenings, Tom’s commitment was clear.
Upon completing Culinary Arts College, he knew that to succeed as a professional chef, he needed to move to the big city, of London. There, he was exposed to the structure of a fast-paced kitchen, and his journey as a professional chef began. Within a few months, 1 Lombard Street received a Michelin star. This experience revealed to Tom the inner workings of top restaurants, and he continues to use it as a blueprint for his ventures when opening new establishments.
To continue growing as a chef, Tom’s mentor, Herbert Berger, suggested that he build his skills in Paris, the food capital of the world. With exceptional food and motivated chefs, Paris lived up to Tom’s expectations. He saw a different way of working in the city. Tough, long hours impacted his work-life balance, but Tom relished the experience and looks back at his time in Paris as the place that built him as a chef. Many lessons were learned, both good and bad, but Paris was just the beginning of Tom’s international journey.
After a short stint back in London, Tom was offered an opportunity he could not refuse: to open a restaurant in Istanbul. Two years and another restaurant opening in Canada later, Tom was finally ready to settle down in London. This is when things began to change for the chef, a time he describes as a significant moment in his career. He was approached to open a new restaurant in London, with no name, no concept, and no menu. Tom joined the team as an integral part of the restaurant’s development and relished the opportunity.
After experimenting with different ideas, a key staple of the menu came when the owner’s wife spoke about one of her favorite meals. Here, Duck and Waffle, London’s first 24-7 upscale restaurant, was born. By showcasing his inventive style and ground-breaking approach, Tom cemented himself as one of the top chefs in London. His career continued to skyrocket, and he worked with esteemed establishments such as Hakkasan and Soho House. Through his work with prestigious brands, Tom caught the attention of Maslow’s, a multi-faceted hospitality group.
Maslow oversees two houses, Mortimer House and 1 Warwick, in the vibrant neighborhoods of Soho and Fitzrovia. Offering members-only workspaces, restaurants, and bars within their houses, Maslow’s was inspired by Abraham Maslow’s theory of human motivation and happiness. Committed to offering the best to their patrons, they brought in Tom to lead the food and beverage operations as the Executive Chef of Maslow’s. Mortimer House Kitchen, Nessa, and Yasmin all reflect Tom’s innovative style and mastery in crafting exceptional dishes whilst upholding the highest standards. Each restaurant has its own identity, ranging from Italian, British Bistro, and Middle Eastern.
The recently relaunched Yasmin was inspired by Tom’s time in Istanbul. Drawing from his first-hand experience working in the city, Tom aimed to bring authentic flavors and dishes to Yasmin, setting it apart in London’s competitive restaurant scene. Working with his team of chefs, he welcomes fresh ideas and promotes a collaborative environment. The stunning location, nestled on the rooftop of 1 Warwick, gives patrons an intimate Middle Eastern experience. Yasmin’s menu is a vibrant tapestry of Middle Eastern cuisine. Signature dishes such as sesame seed hummus, za’atar spiced mushroom skewers, and buttermilk and harissa steak blend traditional flavors with a contemporary twist.
The ambiance of Yasmin is designed to transport diners to the heart of Istanbul. The rooftop setting provides guests with panoramic views across the city. Lush greenery and elegant décor create a warm and inviting atmosphere, ideal for both intimate dinners and lively gatherings. Initially a members-only restaurant, rave reviews led to its opening to the public, allowing more people to experience its unique offerings.
Tom Cenci’s story is one of passion and ambition. His career has pushed the boundaries of culinary creativity and innovative dining concepts. Tom’s journey from a determined young cook to a celebrated chef stands as a testament to his dedication and love for the culinary arts. Tom’s commitment to mentoring the next generation of chefs has ensured that his influence will be felt for years to come.
Looking ahead, Tom is excited about the future and the idea of opening more sites. As he continues to shape the gastronomic landscape, one thing is certain: Tom Cenci’s journey is far from over. His relentless pursuit of excellence and innovation will undoubtedly lead to continued achievements in the future.
