Born and raised in England, Executive Chef Tom Milligan was trained at the prestigious Ritz Hotel Piccadilly and he has worked under renowned chefs including Terry Laybourne, Michael Quinn and Bruno Loubet.
Tom’s passion then took him to Australia to restaurant Flerieu at the Hyatt Regency Adelaide before heading overseas again to the Park Hyatt Buenos Aires. The draw of Australia’s innovative culinary industry saw him return to take up the position as a chef instructor with Le Cordon Bleu Culinary School at Regency Institute for Hospitality.
Following this appointment, Tom went on to champion impressive roles such as Head Chef to the iconic Stephanie Alexander, Chef de Cuisine of Cecconis, Crown Casino, Executive Chef at the Hotel Windsor and the Senior Culinary teacher for the Holmesglen Institute of TAFE.
Tom’s career highlights include winning the Seppelt Menu of the Year competition, as well as being chosen to represent Australia at the prestigious Bocuse d’or Culinary competition in Lyon France.
Tom is also a member and past President of the Melbourne Chef Association Les Toques Blanches and Vice President of the Academie Culinaire de France Australia.
Award-winning Chef Tom Milligan joined Le Cordon Bleu Australia in March 2018, as the newly appointed Australian Culinary Arts Technical Director. HappyTipsy caught up with Tom to explore his incredible wealth of knowledge in the culinary arts programs and how students from all around the world can benefit immensely from this interaction.