Tomás Gormley is a chef and restaurateur based in Edinburgh who builds restaurants and hospitality concepts with clear identity and purpose. His work combines creative direction, menu development and operational structure to help ideas take shape and succeed in the real world.
He works with clients and partners to create food experiences that are grounded, expressive and commercially smart, from Michelin level dining to fast casual brands.
Portfolio
Heron
Co founded in 2021 and awarded a Michelin star the following year, Heron paired modern Scottish cooking with a sense of restraint and place. It helped define a new style of dining in Edinburgh that is ambitious witHout the fuss.
Skua
Created as a more relaxed follow up to Heron, Skua became a neighbourhood restaurant and wine bar known for small plates and natural wines. It earned a Michelin Bib Gourmand and set a template for accessible, ingredient led cooking done with care.
Cardinal
An intimate fine dining restaurant that reflects a deep interest in craft, design and sustainability. From the handmade tableware to the local partnerships, every detail has meaning. Michelin recommended and still evolving, Cardinal acts as both a restaurant and a test kitchen for new ideas.
COOP
A fast casual concept built from the ground up, serving fried chicken and lobster rolls. First launched during the Edinburgh Fringe, COOP was designed to scale easily while keeping high standards of sourcing and flavour. It shows how strong branding and tight systems can make simple food exciting.
The Gilded Saloon
A collaborative consultancy project developed with the client to reimagine the food and identity of one of Edinburgh’s most distinctive venues. As executive chef and concept lead, Tomás helped shape the menu, kitchen and service model to bring the space to life and align it with the client’s wider vision.
