BARRY TONKS BIO 

Barry Tonks is an acclaimed Chef and Culinary Director in NYC that has over 30 years of experience in the Hospitality industry accumulating awards, accolades, press acclaim and a Michelin star.

Who is Barry Tonks 

Born in England in 1971, Barry left behind an early Trawler man career to become a renowned Chef in London. By the early 2000s Barry was making his mark on the London Culinary map by receiving his first Michelin Star. The award-winning Chef has since expanded his culinary knowledge and expertise with new openings, food programmes and food concepts in London, Nairobi and New York.

Early Life

Barry Tonks was born on the 22^nd of July 1971 in Newcastle Upon Tyne and was raised in Aberdeenshire, Scotland, after he moved there with his family at the age of 7. Barry’s first love was Cooking, but at the age of 16 he left School and became a trawlerman, fishing out of Peterhead, Scotland. 

His time at sea spanned three years until 1991 when he enrolled in the City of Aberdeen’s Culinary institute to study the Culinary Arts and Hospitality where he was to pursue his love for cooking and being a Chef.

Chef  

After graduating from Culinary School, Barry placed himself under the direction of some London’s Top Chefs. He apprenticed with Willie Elsener at The Dorchester Hotel in London, worked with Anthony Demetre at Putney Bridge Restaurant and then worked under Master Chef John Burton-race.

Barry took on his first Head Chef position in 2003 at McClements Restaurant where he made a huge impression with guides, critics and dinners achieving a Michelin*, 3 AA rosettes, 7/10 in the Good Food Guide all within a year of being at the helm.

Barry was then involved with openings such as Threadneedle’s Hotel, responsible for all food concepts within one of ‘The Square Miles’ Top 5-star boutique hotels and making Bonds Restaurant and Bar the City’s Top dinning destination with huge critical acclaim from critics and dinners for his style of ‘modern contemporary cuisine’

After two years in Nairobi as Executive Chef where he opened Hemingways Nairobi a 5* luxury Boutique Hotel with an extensive food programme in Nairobi Kenya. 

Barry returned to London with Prescott & Conran to oversee the relaunch of Les Deux Salons in London which received huge critical acclaim from critics and dinners for his style of ‘modern contemporary cuisine’ including 4 stars from Fay Maschler of The Evening Standard Newspaper.

Barry then went on to oversee all culinary operations at some of London’s most Iconic venues and Lifestyle Hotels, Searcy’s The Gherkin and The Sanderson. 

In 2019 Barry was the opening Chef for The Ennismore group The Hoxton London, this 192-bedroom Lifestyle Hotel with Roof Top Restaurant ‘Seabird’ All day Brasserie ‘Albie’ with Mezz, lobby, Apartments and working from space was one London’s most anticipated openings of 2019. 

In 2020 where an introduction to IGC Hospitality and a relocation to NYC took Barry on an epic journey to his most recent appointment as Culinary Director overseeing all culinary operations, food programs, food concepts, new openings in Manhattan and Florida.

Outside the Kitchen

Barry is a keen Runner and Boxer who has run three London Marathons. He has his own YouTube Channel ‘Cheftonks’ where he shares recipes, tutorials and videos.

Mentoring, Charity work and Coaching Youth Football Teams.