Chef Barry Tonkinson is from the United Kingdom where he studied English literature, media studies and sociology at Backwell Sixth Form College in Bristol, followed by culinary arts at Westminster Kingsway College in London. He began his career at the prestigious five-star Lanesborough hotel in London under the tutelage of executive chef and mentor Paul Gayler MBE (Member of the British Empire, honoring distinguished service in one’s field). Barry worked across all sections and kitchens at The Lanesborough, learning a broad spectrum of food styles. He worked closely with Paul Gayler in recipe testing and outside events before honing his interest in a fine-dining restaurant setting. In 2008, Chef Barry moved to one-Michelin-starred The Bath Priory, which used a more modern and technical approach to food. The following year Chef Barry rejoined The Lanesborough to open Apsleys restaurant, under Chef Heinz Beck of three-Michelin-starred La Pergola. Chef Barry also developed and tested recipes, and executed all operational structures at the one-Michelin-starred restaurant. In 2011, Chef Barry moved to the United States, joining a catering company as head of operations and partner. Chef Barry’s interest in recipe development and modern cuisine continued, as he led all areas of operations. Chef Barry joined ICE as Director of Research and Development in 2018, focusing his attention on contemporary cuisine and modern culinary applications. Today, Chef Barry's ready for a new challenge as ICE's Vice President of Culinary Operations with plans to produce groundbreaking educational material and "show students how the food world is developing without alienating them." He embraces a modernist approach to savory cooking, teaches food as a science and encourages student ideas with workshops in which there will be freedom to fail and discuss how to constantly push for improvement.