about Tomás

Cardinal is the third restaurant opened by chef Tomás Gormley in just under three years. Closely linked to its sister restaurant, Skua in Stockbridge, Cardinal shares the same culinary ethos while setting itself apart with its own distinct identity.

Tomás began his professional career at Edinburgh's iconic 21212, led by Paul Kitching, before honing his skills in classic French cuisine at the now-closed Le Roi Fou under the guidance of renowned chef Jerome Henry. Following several formative years there, as well as summers spent abroad in northern Catalonia, Tomás joined Scotland’s only two Michelin-starred restaurant at the time: Restaurant Andrew Fairlie at the Gleneagles Hotel.

Upon returning to Edinburgh, Tomás took on a pivotal role during the COVID-19 pandemic in 2020, overseeing kitchen operations for the local charity Scran Academy's emergency meal response, which provided over 1,000 meals per day to vulnerable individuals in the Edinburgh area. During the final lockdown, Tomás partnered with his then-business associate to launch Bad Seeds, a fine-dining-at-home pop-up concept.

Bad Seeds evolved into his first restaurant, Heron, in 2021. Heron earned a Michelin star in its second year, making Tomás one of the youngest chefs in Scotland to achieve such an accolade. After leaving Heron in 2023, Tomás focused his efforts on Skua while developing the concept for Cardinal.

In 2023, Tomás was named in CODE Hospitality's “30 Under 30” and listed as number 28 in The List's “Hot 100,” while Skua was recognized by the Michelin Guide and The Good Food Guide. Cardinal, which opened in March 2023, is his most ambitious project yet—a culmination of extensive research and collaboration with potters and artisans, featuring a bespoke handcrafted open-fire grill and an intimate setting of just 24 seats. Cardinal is not just about dining—it's an experience, and it's only just beginning.