Most recently, Tooby-Desmond worked at the two Michelin-starred Dinner by Heston Blumenthal, which he joined in 2017 as demi chef de partie before working his way up to head chef.
He also spent two years at Mark Poynton’s Michelin-starred Alimentum restaurant in Cambridge, progressing from demi chef de partie to junior sous chef.
At the start of his career, Tooby-Desmond trained at Westminster Kingsway College in London before joining the University of Cambridge’s St John’s College in 2011, where he completed a three-year apprenticeship, followed by positions at Churchill College.
The new role at Trivet means he will work closely with co-founders chef Jonny Lake and master sommelier Isa Bal in a restaurant that focuses on provenance and high-quality produce.
Trivet offers a seasonal à la carte menu for lunch and dinner, served alongside an extensive bar and wine cellar, all highlighting diverse ingredients, dishes, and drinks from around the world.
The restaurant was awarded its first Michelin Star in 2022, just a few years after opening, followed by a second in 2024.
Both alumni of The Fat Duck, Lake and Bal launched Trivet on Snowsfields - a tucked-away street in the shadow of London Bridge station - in 2019.
Since then, the duo has also opened Labombe by Trivet following a partnership with the Mayfair hotel COMO Metropolitan London.