Tom is the Executive Chef at Longitude 131° and he’s excited to be welcoming guests back to the heart of Australia. He has worked in every possible area a kitchen has to offer, from dish boy to running the grill and pastry work – all of which he did throughout his apprenticeship and career at Adelaide’s Playford Hotel. He brings this solid foundation to his kitchen and his team at Uluru.

If you ask Tom why he’s a chef, his answer is “there’s nothing else I’d rather be”. He loves that every day he has the opportunity to learn something new. The Dune House and Table 131° menus change daily to best showcase the freshest produce available. Every day he gets to invent new dishes that pair contemporary ingredients with native bush tucker. He gets incredible satisfaction from cooking for others and knowing his culinary creations, like Uluru, are a memorable part of the guest experience.

‘I love to share my knowledge, as the great chef Tania Tauakume once taught me, if the people I teach go on to be more successful than me then I know I’ve done my job’, Tom said.