 |  |  |  |  |  |  | | | Tom Rutherford is the owner and head chef of the beautiful Beach Road Restaurant. He comes from a creative world of high-end catering and restaurants. Spanning 20 years his projects have earned him the highest levels of respect and recognition in the restaurant, catering and events industries. He is known for a unique spectrum of food and beverage styles, a boutique approach to extravagant catered events, and detailed restaurant operations.
Tom’s passion for food started in London where he spent six years at Le Gavroche, the flagship restaurant of the Roux brothers, where he was able to hone his craft as a restaurateur under the expert personal tutelage of Albert Roux himself.
On arriving in Australia in 1987, Tom created the Truffle Group catering company. For more than 17 years he captivated the Sydney scene with dinners, experiences and events including more than a decade of Cointreau Balls; the prestigious Sydney Children’s Hospital Gold and Silver dinners; countless international inbound incentive groups; and
openings and special events for the likes of Louis Vuitton, Chanel, Hermes,
Banque Nationale de Paris and Alan Jones.
With the Truffle Group, he presented Australian cuisine for heads of state at both the 1996 Atlanta Olympic Games and the 1998 Winter Games in Nagano. During the Sydney 2000 Games, Tom catered for the official Sponsor Hospitality Centre, the Nike Athlete Centre and the Samsung Rendezvous Centre. He also presented the official welcome dinner for 5000 of the world’s media in Centennial Park.
After being approached to create a restaurant and bar for the Super Yacht Marina in Rozelle Bay, Tom put together Liquidity Restaurant, Bar and Marquee which quickly became one of Sydney’s brightest new stars being a finalist in the 2001 Restaurant of the Year awards.
From 1999 - 2002 Tom worked on Sydney Football Stadium and Sydney Cricket Ground contracts and later he set out to change the catering landscape in Sydney by securing the jewel in its crown of venues, the Sydney Opera House.
In 2003, Tom passed on the mantle of the Truffle Group and tackled a new challenge. He bought one of Sydney’s great joys, Beach Road and revitalised it with a new look, a new kitchen, a new bar with drink-dine license and a new menu. A different approach with live music on the weekends he created a casual yet opulent atmosphere. Beach Road won the RC&A’s Best New Restaurant award in the first year of operation and Best Restaurant with Entertainment the following year.
These days in addition to Beach Road, Tom is the director of fnb a boutique food and beverage management agency for events and restaurants. He has developed a hands-on project management approach to food and beverage systems, providing inspiration, innovation, direction and that unquantifiable certain something that leaves his unique mark
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