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Som and Tonoya having spent more than a decade in Financial services decided to follow their passion & embarked on a new journey of the Culinary world. The are both alumni of Le Cordon Bleu , London. Tonoya worked at Aqua Shard, Bagatelle, Novikov& Hibiscus, Osteria Del Angolo in London & Som garnered experience at Sketch, Ametsa & Tedwells. They have their individual Style of cooking, Som's interest lie in Contemporary European & Modernist Catalan /Basque Style and Tonoya's deep understanding of ingredients & ability to create complex flavours with minimal ingredients make her food exciting . Her passion lies in using indigenous ingredients and methods of cooking in a progressive way.

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