The Federation is managed by a voluntary board who work tirelessly on all of our projects.

Robin Austin - Board Member, The Federation of Chefs Scotland

Robin Austin


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Robin is the current President of Scottish Chefs. He is a former Director of Heritage Portfolio and now works as a lecturer at Edinburgh College teaching Hospitality & Professional Cookery.

Board Responsibilities: Membership & Sponsorship

Jav Aziz - Vice President,, The Federation of Chefs Scotland

Jav Aziz

Vice President

Neil Thomson - Chief Executive, The Federation of Chefs Scotland

Neil Thomson

Chief Executive

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Neil is a founding member of Scottish Chefs. Currently Chief Executive, he has over 40 years experience in the industry both in the UK and overseas, and has also held a number of senior management positions in education. Neil is an Honorary Life Member of Worldchefs and is the Continental Director representing North Europe.

Hazel Mulberry - Finance Director, The Federation of Chefs Scotland

Hazel Mulberry

Finance Director

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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

Jamie Reid - Board Member, The Federation of Chefs Scotland

Jamie Reid

Board Member

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Jamie trained at Edinburgh College then worked for companies such as Heritage Portfolio, Chez Roux and the Royal College of Surgeons. He is now a New Site Openings Manager for Deliveroo.

Board Responsibilities: Membership

Joe Queen - Past President, The Federation of Chefs Scotland

Joe Queen

Board Member

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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

Stewart Cameron - Board Member, The Federation of Chefs Scotland

Stewart Cameron

Board Member

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Stewart has been in the industry for over 50 years and worked in several restaurants and hotels including Gleneagles Hotel and Turnberry Hotel Ayrshire.

Board Responsibilities: Scottish Chefs Ambassador

May Donald - Board Member, The Federation of Chefs Scotland

May Donald

Board Member

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May entered the catering industry thirty years ago and has worked her way up through the world of cheffing and eventually entered into education in 2005, she is the Associate Dean for Culinary Arts & Bakery at the City of Glasgow College where over 500 students train every year.  May competed in various competitions throughout her career and is zealous about being part of growing the future for our industry.

David Hunt - Board Member, The Federation of Chefs Scotland

David Hunt

Board Member

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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 Black - Board Member, The Federation of Chefs Scotland

Chloe Black

Board Member

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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

Graeme Pacitti - Board Member, The Federation of Chefs Scotland

Graeme Pacitti

Board Member

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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

Kevin MacGillivray - Culinary Team Director, The Federation of Chefs Scotland

Kevin MacGillivray

Board Member

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Kevin has been involved with Scottish Chefs for over 20 years and has been President on two occasions. Kevin also competed, captained and was also manager with the Scottish Culinary Team winning Gold medals on the world culinary stage. Kevin is an A class judge for World Chefs and has judged at the Culinary World Cup in Luxembourg and at the Culinary Olympics in Germany. He now runs his own catering company Velvet Cuisine.

Board Responsibilities: Scottish Culinary Team Director & Culinary Competitions

Alan Dickson - Board Member, The Federation of Chefs Scotland

Alan Dickson

Board Member

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Having worked in Edinburgh’s hospitality scene for over 18 years Alan has gained a huge amount of experience in many different hotels, bars & restaurants, cooking food from around the world with incredible chefs. He has won many awards along the way including Scottish Hotel Chef of the year.

Having worked as executive chef at the Royal College of Surgeons of Edinburgh for seven years he is now co-owner and director for @prime_privatechef operating private events and dinners across Scotland who also operate @primemealprep one of Edinburgh’s premium prepared meal services.

Peter Bruce - Board Member, The Federation of Chefs Scotland

Peter Bruce

Board Member

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Peter is an award-winning Director and Entrepreneur heading up Entier, the largest independent catering business in the UK.

Despite Entier’s status as a multi-million pound, global business, Peter remains grounded and always remembers how he started his career as an Apprentice Chef. This is why Peter is committed to establishing development programmes and exceptional opportunities for young and developing chefs.