Young Talent, Big Flavours, Bigger Ambitious: Chef Tom Booton’s Culinary Journey

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What It Takes with Olly Fawcett

Olly Fawcett

27 episodes

1 day ago

What does it take to build something? What does building something take from you? In this podcast, we speak with the founders and owners of some of the most incredible brands and businesses to find out the truth about what it takes to build a brand from the ground up, and as founders what going through that process teaches you. Olly Fawcett is the founder of 303, a creative performance marketing agency working with premium brands. Over the last 10 years, he has spent time inside some amazing brands as they have grown and now is sharing those insights through What It Takes.

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Young Talent, Big Flavours, Bigger Ambitious: Chef Tom Booton’s Culinary Journey

What It Takes with Olly Fawcett

1 hour 7 minutes 49 seconds

1 year ago

Young Talent, Big Flavours, Bigger Ambitious: Chef Tom Booton’s Culinary Journey

The Resturant industry is not for everyone, it demands a lot from those who want to be successful in it. One of the successes is Tom Booton, who first walked into a kitchen at 15, and now at 31 he is the Head Chef at the incredible Grill at The Dorchester. For a 32 year old, Tom has already seen his fair share of success and failures, but he always learns from them and keeps moving forward. Follow Tom: https://www.tiktok.com/@bootontom https://www.instagram.com/bootontom/?hl=en @bootontom Follow Olly: https://www.instagram.com/olly.303/ https://www.tiktok.com/@ollyfawcett303?is_from_webapp=1&sender_device=pc https://www.linkedin.com/in/olly-fawcett-668566177/ 00:00 Introduction to Tom Booton's Chef Journey 02:04 Discovering Passion Through Work Experience 03:38 Becoming a Chef at Age 15 05:54 Overcoming Career Path Doubts 08:24 Succeeding Without Chef Qualifications 11:30 Career Sacrifices He Made in His Youth 16:30 Moving to London: A Career Decision 19:00 Chef Trial Shift Experience in London 25:30 Leaving The Westbury: The Reality Behind the 'Dream’ Job 29:20 Understanding Kitchen Operations 32:05 Embracing the Nordic Lifestyle: Working at Dill in Iceland 35:20 Gaining Experience in New York 39:30 Returning to London and Joining Dabbous 44:00 Career Journey with The Dorchester 54:07 Dealing with Trolling from Chefs 01:00:20 Economics of Running a Chef's Kitchen 01:02:50 Keys to Restaurant Success