Tom learned his craft alongside some of the world’s greatest and most influential chefs, including Tom Aikens in London and at Raffles in Singapore, Thomas Keller at Per Se in New York, and René Redzepi at Noma in Copenhagen – all before the age of 21.
Tom Sellers is known for breaking convention and merging fine dining with forward thinking.
Tom Sellers is the Chef Patron of Restaurant Story. He dreamed of opening Restaurant Story at the age of 19, and in April 2013, aged 26, was able to realize his dream.
The ten-table restaurant is known for Tom’s signature dishes including ‘Bread and dripping’, an edible candle made from beef tallow that melts to be eaten with bread.
Today, the Story continues to develop its ever-changing seasonal tasting menu whilst incorporating Tom’s characterful, playful, and ingredient-led philosophy.
Restaurant Story is Tom’s flagship restaurant and home. Situated close to London Bridge.
Simply put, Story serves a tasting menu of delicate, masterful dishes inspired and led by the British seasons and the very best produce available.
Each course tells a story: it could be inspired by a moment in Tom’s life or the provenance of an ingredient.
“I’ve always been a big believer in the idea that you have to look back to go forwards. You have a certain blueprint about how you look at food, which comes from where you’ve worked and who taught you and then you go on your own journey of discovery.
At Story, we’ve always strived to fold in some narrative around the food, hence the name.”