Chef Review

Chef Tom Kitchin, The Kitchin, Edinburgh - Fine Traveling
Chef Tom Kitchin
A prodigy of the legendary 3-star Pierre Koffman, Tom Kitchin was destined by name to become a chef and he did.

With experience in the kitchens of 3-star chefs Pierre Koffmann at La Tante Claire, Guy Savoy in Paris and Alain Ducasse's Le Louis XV in Monte Carlo, Tom was on his way to good things. Besides working in all these fancy kitchens, he even worked as a yacht chef to make ends meet, until he return to Edinburgh where he and his wife created The Kitchin restaurant.

He bought all the pans and pots from Koffman's La Tante Claire which closed down, and started working with passion and respect to natural ingredients. At 29 he became the youngest star winner chef of his country.

Tom’s concept and book is called “From nature to plate” and focuses on local game, meat and fish, done in a traditional way preserving their natural form, but with a French twist. During the winter, he serves unique game pates and heart-warming meat dishes.

Tom is very skillful at taking secondary meat cuts (such as bone marrow and pig's head) and turning them into spectacular meat feasts. Although this kind of cooking does not cost a lot, it is time consuming and requires highly skillful hands. The result is of course exceptional.

Tom Kitchin's Work
Restaurant The Kitchin, Edinburgh - Fine Traveling
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