Tom Bell

Innovation Chef, Quorn Foods

Tom started working in restaurants at 14 and hasn’t stopped being involved in food ever since. As a graduate of University College Birmingham, Tom completed his level 3 chef training in 2014/2015, then progressed on to do his culinary arts degree, graduating in 2019. Whilst at the University and then as a graduate, he worked at Simpsons in Birmingham and gained some Michelin starred experience as well as working at a small 5* hotel in Maine as part of his degree.

Undertaking the module at the end of his course looking at product development opened his eyes to the breadth of the food industry and jobs available where he could fully use his skills. After a short stint as a development chef at Marks & Spencer, he moved to Quorn as an innovation chef in what has become a quite wide ranging role, encompassing some of the work he does with universities on food innovation, such as the link we now have as a business with the culinary arts students at University College Birmingham across our product innovation module.  

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