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Interview with Chef Robert Thompson MBE: A Culinary Visionary

Interview with Chef Robert Thompson MBE, the youngest recipient of a Michelin star and an MBE honoree, has carved an inspiring path in the culinary world. His journey, shaped by early challenges working under uninspiring leadership, fueled his determination to create exceptional dining experiences and a thriving, joyful work environment.

Since arriving on the Isle of Wight in 2007, Robert has built a loyal following, helping establish the Island as a foodie destination. With the relaunch of Thompson’s and the opening of RTCafeGrill, Robert continues to innovate. Inspired by the success of his pandemic-born “You Be Chef” meal kits, RTCafeGrill offers relaxed, high-quality dining, complementing Thompson’s refined tasting menus and exclusive pop-up events.

Balancing multiple ventures, Robert ensures each reflects his exacting standards through a focused approach and a dedicated team. He believes in giving back to the community that sustains his success and encourages aspiring chefs to explore global cuisines, commit fully to their craft, and connect with their local audience.

Chef Robert’s story is one of resilience, creativity, and an unwavering passion that continues to shape the future of fine dining.

As the youngest chef to receive a Michelin star and now an MBE honouree, how do you reflect on the journey that’s brought you to relaunching Thompson’s and opening RTCafeGrill recently?

Like many before and many to follow, it’s been an absolute rollercoaster! I try never to look back with regret, but I do often think I should have started my own restaurant earlier instead of working for countless owners, who were, on the whole, a huge disappointment and completely void of common sense!

But without working for those people, I wonder if I would have developed such a thirst for achieving both for myself and, more importantly, for the team. I feel so proud every day when I go to work and get so much joy from seeing all my staff crack on with smiles on their faces (most of the time!).

I came to the Island in 2007 and feel fortunate to have been able to build up a following of amazingly supportive guests; without these, I honestly don’t think I would have risked opening the Café Grill, which is ten times the size of my first restaurant! Looking back to where I am now, I’d say that I’ve learnt to take a step back sometimes, take a breath, and relax, then to come back twice as strong.

What inspired the creation of RTCafeGrill, and how does it complement the culinary experience you’ve built at Thompson’s?

I think that it was during Covid, as I raced every day to get at-home food boxes made and delivered, that the inspiration for change developed. I loved that I could still reach guests with my You Be Chef meal kits, and this probably helped draw me out of a very rigid format, which was, of course, drummed into me for most of my early years in the kitchen. The Grill is super-laid-back, but still really great quality, in plush surroundings. Tunes play, staff are not afraid to speak and laugh, there’s lots of choice, and it’s really welcoming – with so many guests commenting that it’s like their coming into my home. I suppose it’s the place I’d like to go if I had a day off :))

All of the above is the perfect partner to Thompson’s, which will be introduced by way of pop-up nights. I love high-end dining, it’s what I’ve always done previously, and being under the same roof, I’m looking forward to capturing more casual diners every few weeks to blow-out nights of tasting menus and wine flights a few times a year.

With Thompson’s reopening later this year, what can diners expect in terms of menu evolution, dining atmosphere, and your overall vision for the restaurant?

I think previous regulars at Thompson’s will be very on-point about what they think it will be like, as it will, of course, pick up from when we closed. That said, when the time is right to reopen, Thompson’s will return with greater refinement and consistency. I feel a greater sense of freedom with my menus, probably because I am more relaxed, and especially because I have established the grill, which is already driving the business.

The Isle of Wight has become synonymous with your culinary influence. How have you worked to solidify the Island’s reputation as a foodie destination, and what are your aspirations for its future?

Most importantly, I feel that being completely hands-on in my business, has helped me forge a very solid reputation locally. I achieve and grow as a team, and I believe that staff seeing you putting the hours in, being the first there and last to leave, pays huge dividends in terms of creating a very consistent offering to guests – which, of course, will keep them returning and spreading the word near and far.

When I first came here, I thought it would just grow and grow in terms of a food-led destination. It has, of course, come on leaps and bounds, and there are so many great places to go, but there’s room for so much more, and hopefully, more places will be set up over the next few years.

I really hope there’s some resolution to the ferry prices, as they absolutely killed tourism for so many places last year. With margins getting tighter and tighter, I hope for some blue-sky thinking at the top, to allow us all to carry on doing what we love.

Balancing multiple ventures, from RTCafeGrill to You Be Chef, must be demanding. How do you stay inspired and ensure that each project maintains your signature attention to detail and quality?

Most importantly, I’d say I no longer take on anything that I cannot give the attention it needs. Every day, there are so many outside catering requests, large and small, most of them we turn down so that the sole focus can be on our new home in Ryde. And then it’s of course the team! I can rely on them 100%, and I’d also say confidently, that they know the same of me. This, I think, is the key to the operations running smoothly and to a high standard.

What advice would you give aspiring chefs looking to achieve Michelin-star success and create a lasting culinary legacy within their communities?

I think it would be great to get out there and see a bit of the world and its food! There are so many styles out there, and it can be very confusing now working out what you want to aim at. I’d also say get into the job early, and then you will soon see if it’s for you. I say to all my new younger recruits, give it at least 3 months to get a proper view; the first few weeks should not make up your mind, and you will, of course, feel like a fish out of water!

Once you have a good feeling, just go for it! Build your portfolio, take photos and document all that you learn, get out into your local community, helping organisations and individuals wherever and whenever you can. The community fill your restaurant, so use your experience to help them.

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