Richard Tonks

Richard Tonks retired from Brooks’s in July 2022. Richard commenced his employment at  Brooks’s in the summer of 2010 where he cooked and served a wide variety of cuisines to his members taste. Previously to Brooks’s Richard worked in St Lucia as Executive Chef for The Landings. He was Executive Chef and F&B Manager for Soneva Fushi in the Maldives. A seven year stint previous to that saw him hold several positions in the UK. Head Chef and Catering Manager for Mark Warner working in France, Austria, Italy, Corsica and Greece. Executive Chef at Sofitel St James reporting to Albert Roux. Executive Chef at The London Capital Club. Before returning to the UK Richard was Executive Chef for CCA working in Hong Kong at The Tower Club and area Executive Chef for CCA  Asia. Richard opened the Windsor Golf and Country Club in Nairobi Kenya in 1992 spending four years in East Africa.
Richard originally joined Roux Restaurants in 1982 working at The Waterside Inn as Sous Chef. He stayed with Roux Restaurants for another six years and was responsible for gaining the prestigious contract of Kleinwort Benson in 1984.