Welcome to the TMRW project.
The TMRW project is looking to the future of the hospitality industry in the UK. To succeed, to grow and to continue developing this wonderful industry, is to support the people starting out. This project is about finding ways to do that.
After a successful 2015 with Chefs of Tomorrow, the project evolved into The TMRW project in 2016 was a natural evolution, a response to encouraging feedback and a way of including all those that wanted to be involved in growing the industry. The TMRW project is a collaborative project currently spearheaded by writer Anna Sulan Masing, GM Emma Underwood.
The project encompasses industry talks, Chefs of Tomorrow dinners, The Switch FoH stages, FoH events, and opportunities for those coming up in the British culinary world to connect with each other across the industry. It is about connecting Front of House with Back of House, it collaborating with others in the industry doing similar things.
Chefs of Tomorrow began as an idea of Dan's to find a way for young chefs to grow, develop and connect with each other and others in the industry, he joined forces with Anna to create intimate dinners in an environment that allowed young chefs to grow. That ethos has continued into developing the project to other areas of the industry.
ANNA SULAN MASING
PARTNER & CO-FOUNDER
Anna is a writer and project manager. She has extensive experience managing projects across the arts, hospitality and corporate world. As a journalist she has written for various publications, including Eater London, CODE Quarterly and At The Table magazine.
Anna has a doctorate in performing arts, which looked how identity changed with location and used food and performance as metaphors for these changing identities. Anna has worked in the hospitality industry since she was 18 - every time she tries to leave it pulls her back. She has a preoccupation with food, that constantly seeps into writing. Like any Malaysian, she can talk about food 24/7, given half the chance!
Emma is general manager of STEM in London, after being the GM at Where the Light Gets In, in Stockport. She was previously at Burnt Truffle in Heswall, part of Gary Usher’s growing empire and a YBF finalist for FoH, 2016.
After working in hospitality in various part time guises since the age of 15, she left her PhD in History to pursue a full time career in restaurants as assistant manager of Sticky Walnut in 2012, and has been in love with the industry ever since.
Native Brit Dan Doherty is well on his way to becoming one of the most prominent chefs on London’s culinary scene. Born and raised in Shrewsbury, a quaint town nestled on the English countryside, Doherty started his career while enrolled in The Royal Academy of Culinary Arts at an apprenticeship with Michelin stared 1 Lombard Street in London. Opening Duck & Waffle in 2012 and then his own pub The Royal Oak in 2018.
2014 saw the publishing of Dan's first book Duck & Waffle: Recipes and Stories, published by Mitchell Beazley. 2016 saw the publishing of his second book Toast, Hash, Roast, Mash.
PR & COMMS
Born and bred in North London, Frankie is a freelance PR consultant specialising in restaurant and lifestyle. Before PR, in one way or another, Frankie has been a part of the hospitality industry since she was 18.
Despite a History degree and teenage dreams of becoming a Human Rights lawyer, her curiosity for food, its origins and future spurred her to travel the world working in FOH roles in London, Boston and Melbourne, learning firsthand about this global industry. When in London, Frankie loves to share the real stories and champion the personalities within the industry. In her spare time she is beginning to explore the world of wine and studying for her WSETs.
After leaving Art School Krista got involved with a variety of events and projects mostly around fashion.
Krista moved to London to study Events Management, graduating in 2015. In her last year of university she become involved with Chefs of Tomorrow. Krista is really passionate about the project and sees food and hospitality as another art form!
Krista is responsible for the newsletters and various administrative work on the TMRW project, and is building up her events portfolio.
Food and travel photographer and film maker Ming, joined the team to help create a visual narrative of the project. All the images of the events, and of the chefs involved are taken by Ming.
Video editor and motion graphic artist, Angela enjoys creating community and environmental messaging animations. She works with the CoT team creating video edits from some our events and podcasts from industry talks.