I’m Adam, founder of Tong Masters, and I’m hands-on with every event we cater. From the first conversation to the last plate served, I make sure everything runs smoothly, the food is exceptional, and every detail is looked after — so you can relax and enjoy your day.

My passion for food and hospitality started at the age of 18, when I began working as a restaurant waiter within a chain of four-star hotels. I quickly progressed through the ranks, and by 19 I was running weddings and events within the banqueting teams. That journey led me to the role of Events and Banqueting Manager at the prestigious Randolph Hotel in Oxford, where I delivered high-end weddings and celebrity events with large, professional teams.

I later worked as a front-of-house manager in a Michelin-starred restaurant, further sharpening my understanding of great food, great service, and how the two should work seamlessly together. But it was mobile and outdoor event catering where I really found my calling — combining quality food with atmosphere, theatre, and the buzz of live cooking.

Over the following years, I worked with a leading event catering company in Berkshire, managing everything from small, relaxed weddings to large-scale parties for up to 1,400 guests, supported by teams of over 100 staff. Alongside this, I qualified as a chef, giving me a strong foundation in the kitchen as well as on the floor. I spent time running a busy contract catering kitchen, gaining an even more diverse experience in the world of catering and service.

Today, that passion lives on through Tong Masters. The business is built around modern BBQ done properly — bold flavours, high-quality produce, and a relaxed yet refined style of outdoor catering. My team and I can’t wait to fire up the grills and bring our energy, experience, and personal touch to make your event one to remember.

From menu design and sourcing top-quality ingredients to leading kitchen and service teams on the day, I bring a fully hands-on, end-to-end approach to every event.