About Thomas Hunt
Thomas Hunt - Professional Summary: “Food is the foundation of culture and community and brings people together”
Thomas Hunt has been cooking for 13 years he opened his first business Fino Catering 7 years ago. He began his career with Ben and Jake Hodges formerly of The River Cafe, and one of the founders of Moro. He then worked as head chef at Aqua Italia in Bristol before a years sabatical in Latin America on a food journey documenting dishes and compiling now much used recipes.
Thomas then returned to Dorset where he was invited to work alongside Hugh Fernley Wittingstall and Gillan Meller as sous chef and food demonstrator of River Cottage HQ, there he worked behind the scenes as food stylist with photographer Simon Wheeler on the River Cottage cook books and Keo films, While working at River cottage Thomas was fortunate enough to work alongside experts in all culinary fields such as Gordan Ramsey, Sarah Raven, Arthur Potts Dawson, and many others.
Thomas is now working on several pop up projects in and around London.
Thomas Hunt - Professional Experience:
April 2005-
Fino Catering
Director/Proprietor
2004 - present Events
River Cottage, Hugh Fearnley Wittingstall.
Sous chef/course leader/cookery demos
Nov, 2003-May, 2004
Ski Beat chalets,
Val d I’sere, France
Chalet host/Head Chef/ski host
2003
Alba Restaurant, 2 AA rosette, St Ives.
Chef de partie, waiter
2001 – 2002
Aqua, busy restaurant in Bristol city centre
Head chef, of eight kitchen staff
1998 –2005 Functions
Henry’s Beard Organic Catering company.
Sous chef
Thomas Hunt - Education: B.A Hons Fine Art, Falmouth University, Gcse's and A's, Woodruff School, Lyme Regis
Thomas Hunt - Interests: Travel, Recipe writing, Restaurant Design, Painting, Surfing, Horseriding, Snowboarding, Cycling, Running
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