Adam Tooby-Desmond has been appointed Head Chef at Trivet, the two Michelin-starred restaurant in Bermondsey founded by Chef Jonny Lake and Master Sommelier Isa Bal.
Adam joins from his most recent role as Head Chef at the two Michelin-starred Dinner by Heston, bringing extensive experience from one of the UK’s most respected fine-dining kitchens. At Trivet, he will draw on his classical training and modern fine-dining expertise to realise the restaurant’s vision while further developing its established culinary identity.
Adam trained at Westminster Kingsway College in London before joining the University of Cambridge’s St John’s College in 2011 as an apprentice. He joined Heston’s restaurant in 2017 after two years at Mark Poynton’s Michelin-starred Alimentum restaurant in Cambridge, working his way through the ranks from Demi chef de partie to Head chef.
Adam began his career in Cambridge, completing a three-year apprenticeship at St John’s College, followed by positions at Churchill College and the Michelin-starred restaurant of Mark Poynton, Alimentum, where he progressed from Demi Chef de Partie to Junior Sous Chef. In January 2017, he joined the two Michelin-starred Dinner by Heston Blumenthal at the Mandarin Oriental moving through the ranks to become Head Chef and playing a pivotal role in retaining the restaurant’s Michelin Stars and AA rosettes.
Adam was drawn to the Head Chef role at Trivet by the opportunity to work closely alongside Jonny and Isa in a tight-knit kitchen where provenance and exceptional produce are of paramount importance. The restaurant’s symbiotic relationship between food and wine fosters creativity, encouraging all team members to collaborate across the kitchen and bar, a rare opportunity in a restaurant of this calibre. Adam is excited to contribute to the confident, inventive cooking that Trivet is known for, while upholding its tradition of generous hospitality.
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