One early spring evening at the River Cafe, overlooking the Thames in London, as the chef enthusiastically described the wild mushroom gnocchi, Tom Parker Bowles quietly sipped his wine and jotted notes on a crumpled piece of paper. No one seemed to recognize him as the son of Queen Camilla, who recently celebrated her 20th wedding anniversary with King Charles III.

Tom Parker Bowles at an afternoon tea in 2021 and appearing on a food television show. Photo: News Licensing

According to Vogue, 49-year-old Tom Parker Bowles is one of Britain's most renowned food critics. He is the eldest child of Camilla and former army officer Andrew Parker Bowles. After Camilla married then-Prince Charles, Tom became Charles's stepson. However, he has never relied on his royal connections to make his name.

Parker Bowles attended Eton College, followed by Worcester College, Oxford University. According to Marie Claire, he once expressed gratitude for not having a trust fund. "I'd be long dead if I had one because I wouldn't have learned how to live and work," he said on the podcast White Wine Question Time.

Immediately after graduating, he was drawn to writing about food, inspired by his mother's cooking skills and recipes. However, he initially pursued a career in media, only returning to his culinary passion in 2002.

Parker Bowles believes that earning a living through writing has helped him mature, maintain his dignity, and nurture his love for the craft. "I grew up on roasts and puddings, but that doesn't mean I look down on fast food. What matters is that food has soul," he once said.

Tom Parker Bowles and Queen Camilla. Photo: Vanity Fair

His first job was at Tatler, a magazine focusing on British high society. His writing skills and extensive knowledge of food quickly made an impression, leading him to become a key writer for The Mail on Sunday. He later contributed to Esquire, GQ, and Conde Nast Traveller, expanding his influence.

His expertise led to appearances as a judge on popular food shows like MasterChef UK, Food Glorious Food, and Australia's Family Food Fight. Food enthusiasts and viewers alike praise his calm demeanor and insightful, impartial critiques.

He has published 9 books, including the Guild of Food Writers Award-winning Full English (2010). His latest book, Cooking and the Crown: Royal Recipes from Queen Victoria to King Charles III (2024), explores the dishes served in the royal household throughout different reigns. Parker Bowles delves into the connection between food and British royal tradition. He believes each dish represents a specific era, cultural symbol, and societal shift. "Food is politics, memory, and stories. It doesn't need a crown to be noble," he said.

Cover of "Cooking and the Crown: Royal Recipes from Queen Victoria to King Charles III." The book is not just a collection of recipes, but also an exploration of 200 years of royal culinary history. Photo: Amazon

British food critics consider Tom Parker Bowles a sharp, unpredictable, but always fair voice. Many chefs feel anxious when they know he's dining at their restaurant because even a brief comment from him can significantly impact their reputation.

"This soup is like a violin played on a telephone wire, too thin and lacking depth," he once wrote about a posh London restaurant. Many chefs admit that being praised by Tom Parker Bowles is an honor, while being criticized is a valuable lesson.

Dong Ve (According to Vogue, Hello! Magazine)