English born George Tomlin's cooking can be described as firmly rooted in classic European training with modern influences from Western Cuisines. He started cooking in some of New Zealand's best restaurants, later moving to Australia to head the kitchen of the vastly awarded "The Town Mouse", being awarded twice as Australia's Young Chef of the Year. He then moved to London to work at the internationally renowned "The Clove Club", followed by his stint working for himself. Heading up the kitchen at one of the capital's best natural wine bars, "P.Franco", and a firm hospitality favorite. More recently, he moved to Switzerland to inevitably open his first full-sized venture, "Silex Restaurant", as well as proper fast-food concept "Action Grub".