NEW OPENING - Buckinghamshire

Chef Tom Sellers’s is looking for a Head Chef to join the HiStory Hospitality team. This is a fantastic opportunity for a highly ambitious chef, working at the highest level to lead a dynamic, creative and nurturing kitchen environment, with incredible produce from some of the best suppliers in the country.

Head Chef Requirements

Previous experience as a Head Chef in a Michelin starred restaurant essential
Absolute confidence to lead and support a large brigade of chefs
Responsible for menu development
Proficient in kitchen management, finances, menu costing, purchasing, stock control
Experienced in managing staff costs, scheduling and reviewing staff rotas
Fully knowledgeable of all food hygiene and health and safety procedures
To mentor and to continue career progression of existing kitchen team members
You will be passionate about food and hospitality
Warm and friendly personality

We strive to be a company that is inclusive in terms of age, gender, identity, race, sexual orientation, ethnicity, and to create an environment where everyone, from any background, can be happy at work. We’d love to hear from you if you’re a Head Chef and up for a new challenge.

Tom Sellers

Hailing from Nottingham, Tom Sellers is a two Michelin-starred Chef who opened his first restaurant, Restaurant Story, at 26. At launch, Tom’s unique approach garnered significant critical acclaim, being awarded a Michelin Star just five months after opening, with a second star following in 2021. Tom learned his craft from some of the world’s most influential Chefs and spent time working alongside the likes of Tom Aikens in London, Thomas Keller at three Michelin-starred per se in New York, and René Redzepi at two Michelin-starred Noma in Copenhagen, all before the age of 21. Story Cellar, a Parisian inspired rotisserie style restaurant opened in 2023 to much critical acclaim followed by Dovetale at 1 Hotel Mayfair, where the restaurant offers a sustainably minded, produce led à la carte menu of reimagined European classics, bolstered by dishes cooked over the grill, and an abundant raw bar.