What makes a Michelin-starred chef give up fine dining to start selling pizza from a van? And how did he nearly lose his life working at one of the world's most extraordinary restaurants?
This week on The Go-To Food Podcast, we're joined by the brilliant Tom Kemble, the Michelin-starred chef behind London's hugely popular Spring Street Pizza, for an extraordinary journey through some of the world's most famous kitchens.
From cooking for Sir Richard Branson at his luxury Alpine retreat to working under the legendary Magnus Nilsson at Fäviken, Tom has had a career unlike almost any other chef. He reveals the terrifying accident that nearly killed him in Fäviken's butchery, the brutal reality of working under Magnus, and the nightmare of cooking aboard a billionaire's private superyacht.
We also delve into his extraordinary years working alongside the famously uncompromising Mikael Jonsson at Hedone, where Michelin-starred cooking, celebrity diners and extraordinary restaurant dramas were all part of everyday life.
Having subsequently won a Michelin star at Bonhams in Mayfair, Tom explains why he eventually fell out of love with the pursuit of fine dining accolades and decided to dedicate himself to something completely different: making the perfect pizza.
From selling pizzas out of a van during lockdown to launching one of London's most talked-about New York-style pizzerias, Tom reveals the secrets behind Spring Street's incredible 18-inch pizzas and why pizza makes far more commercial sense than fine dining.
Plus, we discover why he thinks British Sunday roasts are overrated, why he's had enough of burrata, and what really makes a great restaurant.
A brilliant conversation about ambition, Michelin stars, extraordinary kitchens and rediscovering the joy of cooking.
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Follow Spring Street Pizza: @springstpizza
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