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MEET THE TEAM – TOM OWEN

 

Newly appointed Head Chef at The Orange Tree, Tom Owen has worked his way up to the top at Parogon Group’s popular restaurant bar.

 

 Name / title / how long have you worked for Parogon?

Tom Owen, Head Chef at The Orange Tree. I joined The Orange Tree within six months of it opening so I’ve been there since almost the beginning. That was four and half years ago.

  1. What was your first position at The Orange Tree restaurant?

I joined as a Commis Chef and quickly moved up to food prep and chopping veg. I took the full route up, moving on to starters and desserts next before starting on grills and pans. I then joined the main pass a year and a half ago before reaching my goal of becoming Head Chef three months ago.

  1. How has your career developed at Parogon and have you always been with The Orange Tree?

My career has vastly developed since I joined The Orange Tree. It’s taught me a lot particularly in managing people. I’m quite confident already but it’s actually given me more confidence if anything.

  1. What are the main benefits of working for Parogon Group?

There are quite a few. Stability is one because it’s always busy. Parogon and The Orange Tree has a good reputation, people who know it, know that the food is good quality. There’s also always room for career progression and to go further within the company. I always feel like there will be a promotion somewhere and I’m not at the end of the road now I’m a head chef.

  1. What do you most enjoy about working at Parogon Group?

It’s always busy and everyone in the kitchen gets on. It makes such a difference working with decent people.

  1. Where do you see yourself in five years?

I hope to be with the Parogon Group still but in a more senior position. More sites open all the time so I don’t feel like it would be out of the question to move forward. 

  1. What are the main values of the Parogon Group in your opinion?

It’s all about the customer and making them feel great. They come in and every aspect of their experience is as good as can be, from food to drinks and service. I’d say the core value of Parogon as a company is to make sure the customer has the best time possible.

  1. What did you do before you joined Parogon Group?

I studied hospitality and catering at Stoke-on-Trent College and got a job as a chef in the second year of studying.

I have been a chef for 10 years now. Prior to The Orange Tree I was at a small restaurant in Newcastle-Under-Lyme, but the quality was nowhere near the standard of here.