Kevin is the current President of Scottish chefs and this is his second term in the role. Kevin works for the National Trust for Scotland as Catering & Hospitality Manager for South & West Scotland having previously worked as regional Executive chef with MacDonald Hotels.  Kevin has a vast range of competition experience with the Scottish Culinary Team and now is an A Class Judge with World Chefs. He is very passionate about the Scottish hospitality sector and the development of young chefs in industry.

Board Responsibilities: Scottish Culinary Team Director & Culinary Competitions

Robin is a former Director of Heritage Portfolio. He now works as a lecturer at Edinburgh College teaching Hospitality & Professional Cookery.

Board Responsibilities: Membership & Sponsorship

Hazel was a Senior Lecturer in Hospitality Management in the Further and Higher Education sector and has been a member of the Scottish Chefs Board of Management for over 25 years involved with many aspects of management and events.

Board Responsibilities: Finance

Joe is an original board member and helped set up the federation 25 years ago. He was the president from 2005-2009 and is now still involved with the culinary team and competition at all national salon culinary events. He was the runner-up to chef Andrew Fairlie in the 1984 Roux Brother’s Scholarship, winner of the Chris Beaumont special award from Springboard UK and was awarded the Industry Trust (HIT) Scotland lifetime achievement award. Joe is now Executive Chef at Archerfield Golf & Country Club and is a big supporter of all future chef programmes to help support young people to get into this fabulous industry.

Board Responsibilities: Culinary Competitions

Shona is Chef Owner of Taystful in Blairgowrie, where she creates wedding cakes and luxury chocolates. She runs chocolate and patisserie courses at her own kitchen and further afield. She is proud to have been Pastry Chef of Scottish Culinary Team at the Culinary Olympics 2020, and has won several medals overall in conjunction with Scottish Chefs.

Board Responsibilities: College memberships/relationships

Scott worked as a Chef Lecturer at college in Fife where the students won many culinary awards including Nestle Toque d’Or twice – he was a member of the Scottish Culinary Team and also helped coach the Scottish Junior Team to win the Culinary World Cup in Luxembourg. He now works as a freelance chef for
companies such as QMS and Seafood Scotland.

Board Responsibilities: Scottish Culinary Academy – Training & Development

David has been involved with the Federation over many years, a seasoned competitor himself and has involvement with both culinary teams. He is currently Chef Director in Scotland for Inspire Catering part of Ch&Co Ltd.

Board Responsibilities: Sustainability

Chloe although not a trained chef has always worked in the food sector – from food retail, marketing and logistics to food trends analysis. She graduated from Queen Margaret University with a Masters in Gastronomy in 2019 and is now a director of The Edinburgh Butter Company.

Board Responsibilities: Website & social media

Chris is Senior Chef Lecturer at West College Scotland and has been in education for 8 years now. Before getting into teaching, Chris spent 14 years in the industry working in some of the finest country house hotels in Scotland. Personally Chris’s biggest achievement was being part of the team that achieved 3 AA rosettes and UK country house hotel of the year at Auchterarder house hotel in Perthshire.

Chris has also competed nationally, winning gold medals in Glasgow, London and
Birmingham.

Board Responsibilities: World Chefs International Chefs Day

Graeme trained as a chef at Esk Valley College and has worked in many different catering establishments from 4 star hotels, prestige venues to stadia catering. He opened his own award winning restaurant in 2004 and now heads up a multi-award winning in-house catering operation for Heart of Midlothian FC.

Board Responsibilities: Sponsorship/FAB 50/Business Partners

Jamie trained as a chef at Edinburgh College, since then has worked for companies such as Chez Roux & Heritage Portfolio. He is now Head Chef of Surgeons Quarter in Edinburgh.

Board Responsibilities: Membership