Barry has been cooking in some of London’s finest kitchens for over 20 years. Accumulating awards, accolades, press acclaim and a Michelin* along his way to where he is at now at Hemingways Nairobi.

He began his career at in the capital at The Dorchester Hotel at 22 years old, under the guidance of Willie Elsener and then went on to work at one Michelin* Restaurant Chapter One under the guidance of John Wood.

He then worked for a short while at LOdeon Restaurant as Sous-Chef at 25 years old, under the guidance of Anthony Demetre before moving with Anthony Demetre to Putney Bridge Restaurant as Snr Sous-Chef, where it was to gain a Michelin* within its first year of opening.

He then took on the position of Snr Sous Chef at age of 27 with John Burton-race at his 2 Michelin* Restaurant John Burton-Race at The Landmark under the guidance of John Burton-Race.

At a tender age of 30 he was to take on his first roll as Head Chef and was appointed Head Chef at McClements Restaurant where he made a huge impression with guides, critics and dinners achieving a Michelin*, 3 AA rosettes, 7/10 in the Good Food Guide all within a year of being at the helm.

He then was appointed Executive Head Chef at The Threadneedles Hotel, overseeing all restaurants and food concepts within one of ‘The Square miles’ Top 5 star boutique hotels and making Bonds Restaurant and Bar the City’s Top dinning destination with huge critical acclaim from critics and dinners for his style of ‘modern contemporary cuisine’ achieving 3AA Rosettes, 6/10 in the good food guide and inclusion in The Michelin guide.

Now with a taste for adventure in a new city, Tonks has come to Nairobi to change the flavour of dining and re-interpret Kenya’s best produce at Hemingways newest venture.