I'm a self-taught chef who learned all about hosting first hand at our family run restaurant in the Swiss Alps. I'm also a trained helicopter pilot and incorrigeable adventurer with a deep and life long love for Africa where I still still spend a lot of my time. My wife is a handbag and interior designer and we both have a passion for travelling and love cooking and meeting new people. We sharpened our hosting skills trough the planning of numerous events but strictly by focusing on out of the ordinary events e.g. with a beautiful smiling trapeze artist pouring champagne whilst suspended in mid air whilst mouth watering canapés are offered continuously or wonderful Swiss themed fondue dinner parties with authentic Swiss folk music and fine wines to match the classical Swiss cheese fondue prepared with the finest Swiss alpine cheeses. There is something deeply sociable and fun about sitting in a group around a table sharing a lovingly prepared fondue. Tom works as a private Chef in London and runs his gourmet food business "The London Fondue Club". In 2020, Tom applied for MasterChef and cooked his signature dish "Coq an Vin" for the judges, which passed the first initial stage of the application. This dish was found on the menu at his old family restaurant in the Valais is Switzerland, and is the start of the showe on Tom's dinner party menu... you are in for a real treat! The duo love entertaining and look forward to welcoming you to one of their famous dinner parties soon! Santé, et bon appétit!