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

David has been involved with the Federation over many years, amassing personal accolades over the years, an established Culinary World Cup, Culinary Grand Prix & Hotelympia Gold Medal winning chef competitor himself within Senior Scottish, personal & company Culinary team competitions.

David is currently freelance.

Board Responsibilities: Sustainability

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

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

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

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

Ype trained in The Netherlands as a Chef and has dedicated most of his life to the Hospitality Industry. In the last 16 years he has worked in Education and says “being a Chef and Educator is a great combination and it is fantastic to see young people develop and going out in our great industry”. Ype heads up the Hospitality and Food Studies department as Sector Manager at UHI Perth facilitating the education and training of the future and current chefs and hospitality staff.

Board Responsibilities: College Membership

Orry has been involved in the Scottish Culinary Team for the past 10 years competing at IKA Olympics, Culinary World Cup and Battle for the Dragon. Scottish Chef of the Year in 2019. Formerly of Restaurant Andrew Fairlie & Number One at The Balmoral. Orry is currently executive Chef at Entier.

Board Responsibilities: Scottish Culinary Team