Meet Tom - Kitchen Manager at Fazenda Birmingham

This time we went right into the kitchen (not literally, as that would not have been the best place for a chat over coffee) and caught up with Tom, our Kitchen Manager at Fazenda Birmingham. We asked him a few questions so you could all get to know him a little better, Fazendeiros.

Tell us your Fazenda Story

My Story starts in August of 2018, I can’t believe it’s been nearly 5 years! Since I started this crazy journey, from being involved with many different events to food festivals, charity events and supporting the Menu Development for our brand-new London restaurant, and so many more.
What made Fazenda stand out to me and draw towards coming on board was the passion from an employee-focused group.

Share with us a moment of success from the last year

Becoming the first Kitchen Manager in the group taking on the whole of back of house has been an amazing journey and learning curve for myself so far and self-development for the future.

What about a challenge you overcame in the last year?

I can’t point out one specific challenge, however I believe the constant fast-moving pace of hospitality is the challenge we all face often!

Top 3 places you love visiting

Being a chef there are lots of places I want to visit and love visiting, but my top three would be anywhere in France, Kent England, from where I’m originally, and lastly Tuscany in Italy as I grew up there. That place nurtured my deep love for Italian cuisine.

Last TV series you watched and loved

Brooklyn 99 is one that I’m currently watching. It’s a must watch; funny but also exciting and entertaining. Highly recommend!

Favourite Fazenda meat, wine and Destacados dish.

My Favourite cut of meat would have to be our fillet, simply marinated in salt and pepper and a dash of sunflower oil the tenderness is unmatched. For wine I would say a refreshing Malbec called Los Intocables which is our new amazing addition to our selection of red wines. Amazingly well balanced, aged in oak caskets making it a great match for meat, and for Destacados... it is a difficult one as they are all so good but the one for me is the A5 grade Japanese Wagyu Sirloin steak with such Depth of flavour and richness and beautiful marbling running through it.