Tom Shepherd

Chef Tom Shepherd's culinary philosophy is deeply rooted in a relentless pursuit of brilliance, guided by principles of excellence, passion, and purpose. His core ethos at Upstairs by Tom Shepherd revolves around delighting customers with challenging yet delicious food, prioritizing profound flavor, and honoring the rhythm of the seasons. He envisions his restaurant as more than just a dining space; it's an extension of his family's legacy, aiming to create a personal journey for each guest where they feel deeply connected to the restaurant's unique personality and ethos. Ingredient sourcing is strictly seasonal and local, with a strong commitment to sustainability. Chef Shepherd emphasizes utilizing UK produce whenever possible, asserting that eating in-season ingredients from the UK is far more sustainable than importing out-of-season alternatives. This dedication ensures not only environmental responsibility but also maximum freshness and optimal flavor in his dishes. His technical foundation, forged under mentors like Wayne Thompson, instilled a meticulous approach to fundamental techniques, from crafting perfect sauces to precise seasoning. Later experiences with Michael Wignall broadened his palate to exotic ingredients and aesthetic plating, while working with Sat Bains refined his focus on extracting profound flavor from a concise selection of ingredients. The overarching vision for Upstairs extends beyond the current dining experience. Located uniquely above his father's jewellery shop, the restaurant embodies a familial atmosphere that Tom hopes to expand, potentially combining the upstairs and downstairs spaces to create a more integrated family business. He also harbors ambitions to introduce a dedicated drinks venue for pre or post-meal experiences and offer guest accommodations, mirroring the holistic hospitality approach of industry peers. This continuous reinvestment and evolution ensure that Upstairs remains a dynamic and refined culinary destination, always pushing boundaries while staying true to its flavour-focused, seasonal, and family-driven principles. Chef Tom Shepherd's culinary approach is defined by a 'seasonal-led, flavour-focused, and concentrated classic style of cooking,' subtly infused with influences from Japan and East Asia, all while maintaining a modern British identity. His technical mastery, honed in Michelin-starred kitchens, emphasizes meticulous preparation and precise execution. He insists on a pristine, organized kitchen environment, believing that 'failure to prepare is preparing to fail,' and champions essential tools like sharp chef's knives, non-stick pans, and Maryse spatulas for efficiency and quality. His approach to flavor is both intuitive and intensely deliberate. He possesses a natural ability to understand and balance flavors and seasoning, learned early in his career. This is complemented by a bold creativity, evident in dishes designed to evoke a 'wow factor.' His plating is aesthetically considered, ensuring visual appeal complements the depth of flavor. He aims to infuse personality into every dish, creating memorable culinary narratives for his guests. Among his most legendary signature dishes are the 'Thai Green Curry' transition course, a masterwork of unexpected fusion combining traditional English rice pudding with fresh mango sorbet and a Thai-aroma infused coconut foam, renowned for its impactful and mind-blowing flavor profile. From his celebrated appearance on the BBC's Great British Menu, his 'Desperate Dan’s Cow Pie' secured the main course victory, and the perfectly scored 'No Ordinary Schoolboy' dessert, inspired by Bananaman, remains a beloved fixture on the Upstairs menu due to its highly skilled execution and unforgettable taste.

Career

• Chef Patron at Upstairs by Tom Shepherd, Lichfield, England, United Kingdom
• Chef partner at Tom Shepherd, Lichfield, England, United Kingdom
• Head Chef at Adams Restaurant, Birmingham, United Kingdom
• Development chef at Restaurant Sat Bains with rooms, Nottingham, United Kingdom
• Sous Chef at Michael Wignall at The Latymer Pennyhill park hotel, Surrey
• Sous Chef at The Samling Hotel Limited, Lake District
• Sous Chef at Swinfen Hall Hotel, Staffordshire
• Chef de Partie at new hall hotel

Mentored by Sat Bains, Michael Wignall.