Tom Earnshaw: Michelin star chef at Bohemia, Jersey

Tom Earnshaw is head chef at Bohemia, the restaurant at The Club Hotel & Spa in St Helier and, as of 2026, the only Michelin-starred restaurant on Jersey.

Bohemia’s star was first awarded in 2005 and has been held every year since, a run that reached its 22nd consecutive year at the Michelin Guide Great Britain & Ireland ceremony in February 2026, one of the longest unbroken records held by any restaurant in the UK.

Tom took over the kitchen in June 2025, becoming the fourth head chef to hold Bohemia’s Michelin star since it was first won. In February 2026, weeks into his first year in the job, he was named the Michelin Guide’s Young Chef of the Year 2026, awarded at the same ceremony where Bohemia’s star was reconfirmed.

Tom Earnshaw’s early career and background

Tom began his culinary journey at 15, working at his uncle’s restaurant, where he first discovered his passion for cooking.

Inspired to build a career in food, he went on to spend the best part of a decade working through some of the country’s top kitchens.

That run included Moor Hall, which holds three Michelin stars today but had two during his time there, Northcote, and The Samling, before he moved to Jersey.

Joining Bohemia

Tom joined Bohemia as sous chef in 2023, working under then head chef Callum Graham.

When Callum left after nine years at the restaurant, five of them as head chef, Tom was promoted to succeed him, taking over the kitchen on June 8, 2025.

Tom told The Staff Canteen it had “always been an ambition” of his to be a head chef, and that Bohemia “felt like the right place”.

On the kitchen he has built since taking over, he said: “The kitchen here is calm, collected, and quiet, almost strangely quiet sometimes, in the best way.”

Tom Earnshaw’s cooking style

Tom’s signature style at Bohemia blends British ingredients with global influence, shaped by his travels through Japan, north Africa and the Mediterranean.

He is committed to building a motivated, collaborative team while continuing Bohemia’s legacy as one of the UK’s most enduring fine dining rooms, and leads development of both the tasting and à la carte menus.

Seasonality sits at the centre of his approach.