Experience

Mar Hall Hotel

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Head Chef

  • Apr 2021 - Present

  Working within a 5 star resort and a multi-faceted food operation serving high end Scottish cuisine as well as low key comfort food. Catering for weddings up to 200 pax as well as many other functions. Overseeing and delivering on all aspects of the catering operation including decadent afternoon teas, fine dining within a 80 seater restaurant, high quality dishes within a 60 seater bistro restaurant and terrace as well as spa lunches. I am responsible for all kitchen related financial rotas, food costings and budgets.



Gleddoch Hotel Golf and Spa Resort

• Resort Head Chef

  • Sep 2018 - Feb 2021

  I was responsible for overseeing all the kitchens within the busy Gleddoch House Hotel - a 75-bedroom 4* establishment. I ensured the effective running of all kitchens on a daily basis, offering Breakfast service, A La Carte fine dining in the Vista Restaurant, bar food in the 19th Golf lounge, wedding cuisine catering for up to 140 and for 80 approx weddings per year, spa lunches and afternoon tea including a high end Camilia afternoon tea served in the Camilia afternoon tea Salon. I was responsible for the production of all menus while maintaining cost management, gross profit targets, staffing costs including all financial rotas, recruitment and training.



Lodge on Loch Lomond Hotel

• Executive Head Chef

  • Jan 2016 - Sep 2018

  Executive Head Chef overseeing The Inn on Loch Lomond and The Lodge on Loch Lomond which includes the 2AA Rosette Colquhoun's restaurant, which we were awarded in 2017. We have also received 4* silver award from Visit Scotland and the Taste Our Best awards for both hotels. While here I have also received a regional award for Hotel Chef of the Year 2018 from the Scottish Hotel Awards. Executive Head Chef overseeing The Inn on Loch Lomond and The Lodge on Loch Lomond which includes the 2AA Rosette Colquhoun's restaurant, which we were awarded in 2017. We have also received 4* silver award from Visit Scotland and the Taste Our Best awards for both hotels. While here I have also received a regional award for Hotel Chef of the Year 2018 from the Scottish Hotel Awards.

• Senior Sous Chef

  • Jan 2015 - Jan 2016

  While at Mar Hall Golf & Spa Resort, I worked mainly within the Cristal Restaurant. My job role included covering all aspects of kitchen management and the daily operations required. I assisted the Head Chef and Executive Chef daily. I also helped to cover the other restaurants located on site, from banqueting functions to their Italian restaurant, Il Posto. While at Mar Hall Golf & Spa Resort, I worked mainly within the Cristal Restaurant. My job role included covering all aspects of kitchen management and the daily operations required. I assisted the Head Chef and Executive Chef daily. I also helped to cover the other restaurants located on site, from banqueting functions to their Italian restaurant, Il Posto.



Loch Lomond Arms Hotel

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Senior Sous Chef

  • Jan 2014 - Jan 2015

  This was a hands on role within a busy kitchen where I covered all areas of the daily running of the kitchen, catering for large functions as well as intimate dining. For a period of 6 months, I was also the acting Head Chef and took on full responsibility for the kitchen department. This allowed me to gain valuable experience in financial rotas, budget led targets, etc. This was a hands on role within a busy kitchen where I covered all areas of the daily running of the kitchen, catering for large functions as well as intimate dining. For a period of 6 months, I was also the acting Head Chef and took on full responsibility for the kitchen department. This allowed me to gain valuable experience in financial rotas, budget led targets, etc.



The Creggans Inn

• Sous Chef

  • Mar 2012 - Jan 2014

  This was a 2AA Rosette restaurant within a 14-bedroom hotel. Located on the shores of Loch Fyne, it attracted a specific clientele. This meant quality and consistency were of the highest priority. Working under the Head Chef, we aimed to provide all diners with a flawless culinary experience using local produce and progressive cooking techniques. This was a 2AA Rosette restaurant within a 14-bedroom hotel. Located on the shores of Loch Fyne, it attracted a specific clientele. This meant quality and consistency were of the highest priority. Working under the Head Chef, we aimed to provide all diners with a flawless culinary experience using local produce and progressive cooking techniques.



Inver Cottage Restaurant

• Head Chef

  • Mar 2010 - Mar 2012

  Began here initially as the Sous Chef and progressed quickly into the Head Chef role. I optimised the opportunity to use small local producers and suppliers from cheesemakers to fish & game suppliers. This position helped me to gain valuable insight into the seasonality of food, something I tried to make evident through the dishes we produced. Began here initially as the Sous Chef and progressed quickly into the Head Chef role. I optimised the opportunity to use small local producers and suppliers from cheesemakers to fish & game suppliers. This position helped me to gain valuable insight into the seasonality of food, something I tried to make evident through the dishes we produced.



Lombardi's Italian Restaurants

• United States
• Restaurants

• Sous Chef

  • Mar 2008 - Mar 2010

  I wanted to expand my knowledge of Italian cuisine, learning traditional Italian techniques and recipes. I continued with my managerial development concentrating on staff management, delegation and organisation. This was a busy city centre restaurant where preparation, communication and efficiency were vital. I developed my skills quickly here gaining a real love for Italian food and classic Italian dishes. I wanted to expand my knowledge of Italian cuisine, learning traditional Italian techniques and recipes. I continued with my managerial development concentrating on staff management, delegation and organisation. This was a busy city centre restaurant where preparation, communication and efficiency were vital. I developed my skills quickly here gaining a real love for Italian food and classic Italian dishes.



Rococo, 48 Bistro, Bouzy Rouge Seafood & Grill, Bouzy Rouge Casual Gourmet

• Sous Chef

  • Aug 2005 - Mar 2008

  These four restaurant were part of the one group that I worked within for a period of 2.5 years. I began as a Demi Chef de Partie in 48 Bistro working on the larder section. I was promoted within a week to Senior Chef de Partie overseeing two other chefs and multiple sections. After a number of months, I moved to 1AA Rosette Bouzy Rouge Seafood & Grill as their Senior Chef de Partie and worked closely alongside the Sous Chef and Head Chef to produce good quality restaurant dishes. I then moved to 2AA Rosette Rococo Restaurant as Chef de Partie working alongside Mark Tamburrini learning valuable skills and techniques from him. After about 6 months here, I accepted the Sous Chef's position in Bouzy Rouge Casual Gourmet where I stayed for the remainder of my time within the company. I developed a better understanding for staff management and delegation, as well as menu research and development.



Mount Stewart Hotel

• United Kingdom
• Hospitality

• Commis Chef

  • Aug 2003 - Aug 2005

  Started here as a Commis Chef working within the larder and pastry sections. I gained valuable knowledge of basic cooking skills, kitchen hygiene and working under pressure. Started here as a Commis Chef working within the larder and pastry sections. I gained valuable knowledge of basic cooking skills, kitchen hygiene and working under pressure.