i. Biography
His work is measured against The Dorchester’s own weight. At a room this embedded in London dining, Tom Booton’s task has been to shift the tempo without disturbing the frame: make the room feel current, keep the address intact, and let a younger register sit inside a house known for tradition.
The Path
Tom Booton first made his mark in London, United Kingdom, as head chef at The Dorchester / The Grill at The Dorchester from 2019–2023, a role that placed him inside one of the city’s most watched dining rooms. The job asked for command, but also for judgement: to lead a prominent house without flattening the room’s own character. In that period, Booton became part of the restaurant’s identity by moving it forward in small, controlled steps rather than by forcing a break from what came before. Since 2023, he has served as Executive Chef of The Grill by Tom Booton at The Dorchester / Dorchester Grill Room, where the naming itself ties chef and room together. The title marks a closer fit between cook and dining room, with the experience now built around his name as well as the address.
The Work Today
Booton has described the brief in direct terms: "I think the reason they got me in is because I’m young and it’s a bit different for The Dorchester – in a good way. It’s just about making it more modern, with a fresh energy, and giving the restaurant a different atmosphere." The point is plain: update the room’s feel without loosening its structure. In a dining room where history carries across every service, the work is about atmosphere, pace, and a modern edge that still reads as The Dorchester.
Signature
Tom's signature dishes include lobster Thermidor tart and Lobster Thermidor. Both sit in the language of classic luxury, with the familiar reference carried into a contemporary dining room.
In Their Words “I think the reason they got me in is because I’m young and it’s a bit different for The Dorchester – in a good way. It’s just about making it more modern, with a fresh energy, and giving the restaurant a different atmosphere.” “When I first started here, I was getting kind of trolled — that I was too young to have this job, because how could a hotel of this nature invest in a 26-year-old?”
Acclaim
Booton put it plainly: "When I first started here, I was getting kind of trolled — that I was too young to have this job, because how could a hotel of this nature invest in a 26-year-old?" The remark points to the scrutiny that comes with leading inside a room of this scale, where age, precedent, and expectation all sit in the same dining room. Booton’s answer has been to keep the work moving and let the room adjust around it.
FAQ
Profile updated July 2026
