Hotel Centennial has announced UK export Tom Deadman as executive chef.
Originating from South East London, Deadman started his career at Michelin Star restaurant Reads in his hometown of Kent. Deadman went on to work with the Compass Group Restaurant Associates before moving to Sydney, Australia, to work with Justin North at Becasse as chef de partie.
Deadman was later promoted to junior sous chef at another of North’s venues, the hatted Quarter Twenty One restaurant before moving to The Morrison Bar and Bourbon, where he worked under Sean Connolly as sous chef. Five months later he was appointed head chef at Bourbon.
He then returned to work with North after his appointment as executive chef at the Hotel Centennial.
Having worked with the hotel since 2014, Deadman’s new role is an easy transition, taking over as executive chef from North.
In his new appointment as executive chef, Deadman will continue to serve the signature Centennial classics while showcasing his own unique style through a new summer menu.
