Born and raised in a working-class Sikh household in Edinburgh, Tony stood out from an early age - not just for his appearance, wearing a turban in a predominantly white neighbourhood - but also for his struggles in school. "Back then, no one knew about dyslexia," he says. "I just knew reading and writing didn't come easily. But I was hands-on, quick on my feet, and loved learning in my own way."
Tony found joy in practical learning and connection. "I wasn't the top of the class, but I stayed curious. That mindset - finding joy in learning even when things are tough - has stayed with me."
It wasn't until his late 30s that Tony was formally identified with dyslexia, after recognising similar traits in his children during their school assessments. "It all clicked into place. But by then, I'd already learned how to work with it. Dyslexia can hold you back, for sure, especially when you don't have the support - but if you understand that, and don't give yourself a hard time for understanding things differently to other people, then it can be something that actually pushes you forward, because you think differently to other people."
That different approach became one of Tony's greatest strengths in the kitchen. Drawn to food from a young age, he gravitated toward the structure and energy of professional kitchens, where hands-on learning was the norm.
After learning his craft in classical French cuisine and working his way through youth training schemes, Tony landed prestigious posts - including a role on the Royal Yacht Britannia. But it was his talent and charisma that caught the public eye, eventually earning him the title of ITV Chef of the Year and national recognition as a culinary innovator.
Tony's cooking reflects his heritage and personality colourful, bold, and unapologetically diverse. "Food is about bringing people together. That's what I learned growing up in Leith - it's about sharing, community and heart".
Tony spent time in London developing his skills and outlook, but he always knew he'd return home. "Scotland's in my bones. I wanted to bring back what I'd learned and do something meaningful here."
Tony now uses his platform to advocate for diversity in kitchens and greater understanding of learning differences like dyslexia. "There's more awareness now. People see dyslexia as a different way of thinking, not a disadvantage. And kitchens are full of creative thinkers."
For young chefs, especially those who feel like outsiders, Tony offers this advice: "What makes you different is what makes you brilliant. Don't fit in- stand out. Stay passionate, work hard, and be proud of who you are."
