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Meet The Team

Tom Spinks, Head Chef

Tom has learned the delicate art of respecting flavour and puts his zest for flavour into every single one of his classic and modern British signature dishes.

At Park’s Edge, he creates traditional British food with a creative modern feel. He is the brain behind our ever-changing menus, using as much seasonally available British locally-sourced produce that he can get his hands on.

As a young lad helping to make delicious home cooked dinners for the whole family, Matt opted to pursue a culinary career at his local golf club. As kitchen porter, Tom got the chance to show his take on flavour combination, later impressing and rising through the ranks to head chef at The Old Jail in Kent.

A decade later, Tom’s inventiveness has graced the tables of restaurants including The Chancery as head chef.

Matthew Carrizales, Senior Sous Chef

Matthew is the ‘gastronomical scientist’ of the Park’s Edge kitchen, creating and cooking exceptionally presented food as a result of his previous Michelin-star culinary training. As a private chef in Arizona, Matt developed a keen interest in growing his own seasonal ingredients and sourcing environmentally sustainable foods.

Working in Michelin kitchens such as Chez Bruce and Apicius, Matthew has brought his eye for detail, passion for sustainably sourced foods and butchery skills to Park’s Edge Bar and Kitchen.

An avid restaurant cookbook collector, picking up books from all over the world, Matt also collects rare trainers, which hints at his love of skateboarding.