Barry Tonkinson

Barry Tonkinson currently serves as Vice President of Culinary Operations and Director of Culinary Research and Development at the Institute of Culinary Education, overseeing the Culinary Technology Lab and instructing culinary arts classes. Additionally, Barry holds the position of Chief Culinary Officer at Bubble and Squeak, focusing on culinary consultancy and research. With a background as a contributing writer for Chef & Restaurant Magazine and recognition as the Vegetarian Chef of the Future by The Vegetarian Society, Barry has also held key roles in prestigious establishments such as Apsleys, The Bath Priory, and has extensive catering experience as a partner at Spring Summer Associates. Education includes training at Westminster Kingsway College.