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Chefs in Retirement & At Rest

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25.01.2022 It is with great sadness I report to you the death of Australian Pioneer .. JOHN MILLER ..... Black Hat In 1998 John Mangan Miller commenced his apprenticeship at the Commercial Travellers, Melbourne, 1945. After successful completion of schooling in 1949 and armed with a Diploma in Commercial Cookery from The William Angliss Food Trades School, he traveled to Europe to augment his experience in London by working as a commis at the Ladies Carlton Club, Goring Hotel, Cumb...erland Marble Arch and then as a second cook and baker in the British Merchant Navy. Between 1952 and 1956, he worked at the Savoy Hotel before returning to Australia. John first worked at the Windsor Hotel, then moved to Menzies Hotel during the 1956 Olympics and in 1958 moved to become Executive Chef of the Chevron Hotel. In 1963 John joined the Americana Hotel later on to become the Hong Kong Hilton with a brigade of 132 cooks as executive Sous Chef in 1967 he was appointed as Executive Chef Nile Hilton. His next role upon returning to Australia was to Open St Kilda Road Travelodge kitchen and in 1970 joined Education Department of Victoria as a commercial cookery teacher. Within two years he was to take the reigns as Head of Foods Department William Angliss College with the responsibility to manage 30 cookery teachers providing commercial cookery programs to over approximately 1000 students. Moving in 1981 overseas to accept an appointment in the Hong Kong Polytechnic. Department of Institutional Management and Catering Studies, John rose to a Senior Lecturer for two years, was promoted to Principal Lecturer and on occasions he acted as Head of Department, and was an Academic Board and Divisional Board Member. John finally returned home to Melbourne in 1985 to be appointed as Curriculum Consultant, William Angliss College

23.01.2022 Even Legends have to say Goodnight ..... R.I.P Michael Quinn From the Ritz to Skid Row As head chef at one of the world's great hotels he was at the top of his profession. Then the pressure and the drinking increased and he found himself jobless, homeless, and being read the Last Rites. Michael Quinn on how he survived his descent into hell HIS STORY : Scanning the kitchen at any time was an amazing sight at the Ritz, but during service it was awesome. Immaculately dress...Continue reading

23.01.2022 The sudden death of Darren Simpson I met Darren at the river cafe in London in the mid 90's. He was a gifted chef for sure, but also a great guy to be around. Witty, funny, warm. I was doing a stage at the river cafe and he was the guy that extended the hand of friendship and we had many a meal together there. He moved to australia late 90's and we kept in touch. He had the best stories! Like a lot of Irish people do. RIP Dazza. Like many I'm numb. . from Philip Johnstone

22.01.2022 Sorry for the Delay , Friday, 6 September 2019 BRISBANE RACE COURSE Its with much sadness that we inform you of the death of our BRC Executive Chef Michael Fletcher. Michael passed away in hospital on Wednesday after suffering a heart complication last week. We extend our most sincere sympathies to Michaels wife Bonita and his four children.... Fletch joined the BRC in August 2014 in the latest step in a career that had included his role as the first Executive Chef at the Gold Coast Convention and Exhibition Centre. Michael was not only an outstanding chef forming a wonderful partnership with our Head Chef John Felesina but he was also a much-loved member of Team BRC. He was a warm, generous, positive and fun personality for whom no task was too great. He was a team player and very much enjoyed other peoples successes. Michaels skills were first-class and he was one of the key reasons for the many compliments the BRC received about our food offering during his time with us. The BRC has been in contact with Michaels family to pass on our sympathies and to ensure them of our support during this time. We will remember Michael in the coming weeks by naming a race after him at one of our upcoming BRC meetings. We will further discuss this with Michaels family. Michael would have celebrated his 59th birthday later this month. He has been taken far too soon but we give thanks for his contribution to the BRC and we keep his family and friends in mind during this most difficult time. We are also thinking of the BRC team members who worked closely with Michael.

22.01.2022 If someone needed help, English-born chef Jeremy Strode was always one of the first to put his hand up. As well as running Sydneys critically acclaimed Bistrode CBD restaurant for the Merivale Group, Strode gave of himself tirelessly for charity, cooking at a range of events to aid others. In 2015, four years of planning by Strode resulted in a star-studded dinner cooked by some of Australias best chefs for suicide prevention organisation RUOK. Jeremy Strode died in Sydney ...on Monday. He was about to turn 54. Merivale CEO Justin Hemmes said he was heartbroken at the news. Jeremy was such a kind and quietly thoughtful man. He was a friend and mentor to many at Merivale, always so generous in sharing his exceptional talent. We are very lucky to have been part of Jeremys life for many years and we are all going to feel his loss enormously, he said. Our thoughts and deepest sympathies are of course with Jane, his wife and partner, and their boys. Jeremy was my friend. I wish I had the words to express the loss. Strode was in the middle of planning the next RUOK dinner in September this year. Explaining his motivation for the event two years ago, he said the hospitality industry was becoming much more aware of the need to look after one another. Read more at https://www.businessinsider.com.au/one-of-sydneys-most-popu

22.01.2022 Sad very sad news from Scotland on the death today of fellow Chef Andrew Fairlie . So very young at 55, he inspired so many young Chefs not only in Scotland but around the World. Andrew was born in Perth and grew up in the city's Letham area. At the age of 15 he began training under Keith Podmore. He had been encouraged by Podmore to enter a competition that the Roux brothers had established in 1985 for the Roux Scholarship. He won the scholarship at the age of 20, after being refused employment at a kitchen in France. It was the scholarship which propelled his career as it gave him the opportunity to train with French chef Michel Guerard at Les Pres dEugenie in Les Landes. After returning to the UK, he held a number of high esteemed roles until returning back to his native Scotland and opening the Gleneagles restaurant. Rest in Peace .

21.01.2022 Death just announced of Maurice O' Flynn R.I.P Competition Summary 1983 Montreal Manager Team Edmonton... 1984 Frankfurt Manager Logistics Team Alberta 1986 Singapore Manager Team Canada 1st Place(tie) 1986 Vancouver Manager Team Canada 2nd Place 1988 Frankfurt Manager Team Alberta 1990 Luxembourg Manager Team Alberta 1991 Chicago Manager Team Canada 2nd Place 1992 Frankfurt Manager Team Canada 1st Place Memberships & Awards 2012 Recipient of the WACS Communications Award Daejeon, South Korea Hon. Member Ottawa Hull Branch Canadian Federation of Chefs & Cooks Hon. Member All Japan Chefs Association Hon. Member Hong Kong Chefs Association Recipient, Presidents Medallion American Culinary Federation Recipient, Alberta Business Awards Distinction 1984 - 1986 National Secretary Canadian Federation of Chefs & Cooks 1990 Recipient City of Edmonton Creative Arts Awards 1993 Canadian Chef of the Year.(shared)

19.01.2022 KEITH BYRON Passes away ......... After completing a three- year full-time course in professional cookery at Westminster College, London, Keith commenced work as a Saucier at the Goring Hotel, in 1950. Then he moved on to The Royal Albert Hall in 1952. In 1953, Keith joined the Merchant Navy, serving on the Queen Mary and the RMS Caronia, as Chef Saucier. The Caronia was a world cruising luxury ship catering only for Multi millionaires. Keith completed several7 month world c...ruises and really saw the world. Keith migrated to Australia after being employed by the 1956 Melbourne Olympic Committee; his main role was to prepare cold buffets for the VIP clients at the Melbourne Cricket Ground. Keiths next major role was executive Chef at the Victoria Ltd in Little Collins street, Melbourne, for ten years, in those years The Victoria was the largest hotel in the southern hemisphere with 800 rooms and serving 2000 meal per day. In 1969, Keith took up teaching at William Angliss College, as well as teaching chef apprentices; Keith introduced the Duke of Edinburgh Award to several groups of four, third year apprentices. In October 1973, Keith was invited to attend a buffet luncheon by his Excellency and Lady Delacombe at Government House, Melbourne, where he was introduced to His Royal Highness The Prince Philip, Duke of Edinburgh. In 1985 he was appointed foundation Head of Department of Hospitality, Travel & Tourism, at Broadmeadows College of Tafe, Which is now Kangan Institute. He left the College in 1988 to work for Spotless Services. Whilst in the Education Department Keith gained a Bachelor of Education degree, a diploma of Education and a Trained Trade Teachers Certificate and a Diploma of Principles of Management. Whilst at Spotless Keith had several senior management positions finishing up as National Quality Assurance Manager and being responsible to initiate, implement and maintain the Quality Assurance Standards {AS/NZS/ISO 9002} at several large defence force bases including the Australian Defence Force Academy in ACT, and the Woomera Defence force base. In addition, Keith was responsible to set up and establish a National Food Safety program for Spotless. Finally, Keith worked with a team of young chefs from 1990 to 1992 to prepare for and compete in the Culinary Olympics. The Spotless team was awarded 18 Gold Medals and 1 Silver Medal. Keith retired in mid 1999. See more

18.01.2022 Obituary Marcus Richard Dunbar died unexpectedly on February 28, 2017 in Sammamish Washington. He was 60 years old. Marcus was born in Fort Portal Uganda on July 25, 1956. He grew up in Elgin, Scotland with his father, Sir Archibald R Dunbar. He graduated from Lossiemouth high school and began working as a banquet chef at the Adelphi Hotel in 1973. In 1977, he was hired by Gleneagles Hotel where he studied as a chef until 1982. He then spent a year as an apprentice under A...nton Mossiman as chef de partie at the Dorchester Hotel until he was offered a position as the Executive Chef at The Westin Hotel in Dallas, Texas. It was there that he hired Patricia Carney who later became his wife in 1988. They moved to Sammamish, Washington the following year and had 3 children, Avalon, Isla and Crinan. Marcus continued to work as an Executive Chef at The Westin Hotel in Seattle for 25 years. He was passionate about food, a master of sauces, and known to, run a tight ship in the kitchen. A perfectionist. Apart from cooking Marcus enjoyed immersing himself in everything soccer. Playing on a semi pro team in Scotland and then co-ed teams when he could, coaching his children's teams, and watching soccer at all hours of the day. He never wavered when it came to his support for Manchester United. Marcus leaves behind his wife Patricia; Children, Avalon, Isla, and Crinan Dunbar; Brother, Edward Dunbar; and Sisters, Harriett Dunbar-Morris and Stephanie Scott. The funeral service will be held at Sammamish Presbyterian Church, 22522 NE Inglewood Hill Rd, on March 18th at 1pm. All who know the Dunbars are welcome to attend.

18.01.2022 From Canada : NEAL NOBLE Under the guidance of some of Europe's finest chefs, chef Neal Noble began his training at Malaspina College in Nanaimo, British Columbia. His training spanned culinary journeys throughout Europe and Asia, culminating in a position at the Sutton Place Hotel in Toronto where chef Noble quickly rose to the position of executive chef. After eight years at the Sutton Place Hotel he moved to the Metropolitan Hotel. Acting as corporate executive chef for ...the Metropolitan Hotel and Senses Bakery and Restaurants in Toronto, Washington and Vancouver, chef Noble oversaw all food operations of multiple award winning restaurants, in-house banquets, off premise catering, and wholesale and retail stores. He has appeared on many television programs including Chef at Large, Daily Planet, Breakfast Television, and Rich Bride Poor Bride. He is the proud holder of many Canadian Federation of Chefs & Cooks (CFCC) culinary awards including six gold, four silver and three bronze medals. After 12 years with the Metropolitan Hotel, Chef Noble is proud to offer his award winning culinary creations through Noble Culinary Creations Catering. R.I.P Neal

17.01.2022 This week we say Goodnight to: Antonio Carluccio He had suffered from depression for many years, stemming from the death of his brother and the failure of his marriages.[6] In 2008 Carluccio attempted suicide with a pair of scissors, but survived following the intervention of his personal assistant.[6] At the time of the incident, the media were informed that he had had an accident with a bread knife.[7] Carluccio later described his suicide attempt as "liberating" feeling t...hat "from that moment on, my mind changed", his subsequent admittance to the The Priory clinic made him "take stock of my life, and appreciate all the good in it".[6] In 2012, he was awarded the AA Lifetime Achievement Award and released his autobiography, A Recipe For Life. In 1991, Antonio and his then wife opened an Italian food shop, named Carluccio's. They expanded this in 1994 to a wholesale business. In 1999, the first "Carluccio's Caffè" was opened in Market Place, London. A joint authentic Italian restaurant with integrated food shop, the premises opened to serve light, Italian-based breakfasts to diners. The chain expanded, initially across southeast England, and subsequently across the UK. In 2005, Carluccio's listed on the Alternative Investment Market as a PLC. In 2010 the company received a takeover offer from the Landmark Group, a Dubai-based enterprise, valuing Carluccio's at 90m. The transaction was approved by the shareholders and completed in October 2010. Today, Carluccio's operates from over 80 UK locations. In addition the company has granted franchises over two territories: the first over Ireland with two locations[8] open in Dublin; the second over six countries in the Middle East including three locations presently open in Dubai.[9] After ten years of development, Antonio rejoined the company as a consultant. In 2007 it was reported that the company paid waiting staff less than the UK minimum wage,[10] and expected staff to make up the remaining remuneration through customers' tips. Soon after this was revealed, the UK law was changed to ensure that companies must meet the minimum required remuneration initially and that tips should not be counted towards an employee's paid salary level. Carluccio had three marriages, each of which ended in divorce.[5] His first wife was unable to have children; his second marriage too was short; and his third wife, Priscilla Conran (the sister of Terence Conran), already had three children.[5] Carluccio was the 'castaway' on the 11 July 2008 edition of BBC Radio 4's Desert Island Discs, where he was interviewed by Kirsty Young. Carluccio choose the Finale from The Carnival of the Animals by Camille Saint-Saëns as his favourite record, Philip Pullman's His Dark Materials trilogy as his choice of book, and white truffles as his luxury item.[11]

17.01.2022 Chef Neal Noble.

16.01.2022 Recent Tribute to Andrew Fairlie from The Caterer Tributes paid to two-Michelin-starred chef Andrew Fairlie Widespread tributes have been paid to revered two-Michelin-starred chef Andrew Fairlie following his death, aged 55....Continue reading

16.01.2022 From Herbert Klinkhammer: Sad news, our good Friend Bernd Butz, Executive Chef of the Millennium Seoul Hilton has passed away, may he Rest In Peace

14.01.2022 Another of our Brothers has passed on ....Thanks for info from John Higgins in Canada: RIP Neils Kjeldsen Executive Chef. A True Family Man. The Chef who put Fo...ur Seasons Yorkville and Truffles Restaurant on the map. My wife has always said that you are the classiest Chef She has ever meet so true. Working with you for over five years. I can never thank you enough as you gave me my break in Canada as Sous Chef. Chef today you left us I just hope the Cook in Kitchen in the clouds makes you your Creme Caramel . Cheers to you one class act "Quality and Integrity are Not Expensive they are Priceless" That's You Chef all the Way See more

14.01.2022 Chef Benoit Violier, whose Swiss restaurant was named the best in the world in December, has been found dead at his home. Mr Violier, 44, ran the Restaurant de l'Hotel de Ville in Crissier, near the city of Lausanne. It earned three Michelin stars and came top in France's La Liste ranking of the world's 1,000 best eateries. Swiss police said Mr Violier, who was born in France, is believed to have killed himself. The Swiss news website 24 Heures said (in French) that Mr Violie...r had been due to attend the launch of the new Michelin guide in Paris on Monday. His death comes some six months after that of Philippe Rochat, his mentor and predecessor at the Restaurant de l'Hotel de Ville. Having worked at the restaurant since 1996, Mr Violier took it over along with his wife Brigitte in 2012, before obtaining Swiss nationality. R.I.P Chef ....... See more

14.01.2022 Tom I was 14 years and 11 month old when I entered the Bay hotel in Whitburn (near Sunderland) the chef was a bit of a drunken Liverpudlian Irishman called Patrick O'Reilly (he had four daughters). My first job was to ensure that the pig swill was sorted and ready for the farmer to collect. Needless to say, it was a really awful task. It took me a month to actually get into the kitchen from the downstairs washout period. This guy was an absolute case, he would start drinking at nine o'clock in the morning, sleep it off during split shift and come back and carry on until 11 at night. He was quite a charmer and I soon realised he was giving off the part-time waitress is a shot in his office some nights. The ideal role model for me the kick off my career with. R I P Buddy.

13.01.2022 Sad news. Chef Gary Rhodes has died at 59 years old . Wonderful Man he had a touch of Class in his presentation. R I P GARY , He took British Cooking to a Higher Level

13.01.2022 Paul Bocuse has left ' The Kitchen ..R.I.P http://www.abc.net.au//legendary-french-chef-paul-/9346696

12.01.2022 Margaret Fulton Dies .... Rest in Peace my Bonnie wee' Scottish Lassie ..

09.01.2022 We say a Sad farewell to another Culinary Giant ...Rest in Peace Eric Bruce ... UP DATE from Caterer ... Tributes have been pouring in for renowned chef and competition judge Eric Bruce (pictured here with his wife, Beb), who passed away on Wednesday evening following a battle with cancer. He was 62.... Eric, who ran the two-AA-rosette Restaurant Severn in Ironbridge, Shropshire, with his wife Beb, had pancreatic cancer. A passionate competition judge, Eric had a respected hotel career before moving into the restaurant sector with his wife. Born in Upton Park in the heart of London's East End, Eric joined Trust House Hotels when he was 14 as an apprentice chef. He worked for the company for 12 years, during which time he spent four years at the Café Royal in Regent Street, London where he was responsible for its Michelin-starred Grill Room. Eric then moved into the role of executive chef at the Kensington Palace hotel, in London, before moving to the Tower Thistle hotel, also in London, and the five-star De Vere Royal Bath in Bournemouth. After seven years at the Royal Bath, Eric transferred to the De Vere Belfry golf resort in Sutton Coldfield, Birmingham. During his nine years in charge of the kitchens, Eric catered for numerous celebrities and golf tournaments including The Ryder Cup, Benson and Hedges International Open and the English Open. Following 12 years in education, Erics wife Beb joined him at the Belfry as head pastry chef, where she was responsible for the desserts in five public restaurants and 21 function suites. The pair opened their own restaurant, the Navigation Inn and Warehouse restaurant in Maesbury Marsh, Oswestry, where they achieved two AA rosettes for their cuisine and four red diamonds for accommodation. They sold The Navigation in 2004. They opened Restaurant Severn, their second venture, where Beb was known for cooking the starters and desserts, and Erics domain was the main courses, also achieving two AA rosettes. The restaurant has been recommended by the Michelin guide since 2007.

09.01.2022 https://www.thestaffcanteen.com//andrew-fairlie-announces- Enjoy your rest Chef ..... and The Wine !!

08.01.2022 Young Chef - Taken too early from us : Only 48 years Old. Tributes have been paid to a leading Scottish chef following his death from a stroke. Alan Gibb, the executive chef at Gleneagles, died earlier today in Ninewells Hospital in Dundee. Leading Edinburgh chef Mark Greenaway tweeted that it was "such sad news." Mr Greenaway, who runs Mark Greenaway 69 North Castle Street, wrote on the micro-blogging site: "I worked for this great chef in 1996 when he was sous chef at ...gleneagles. RIP Chef." Gleneagles flags were flying at half-mast at Mr Gibb's former hotel Balbirnie House Hotel, Markinch. He ran the kitchen at the luxury hotel for four-and-a-half years until May 2003. In a tweet, accompanied by an image of Mr Gibb, the hotel wrote: "With enormous sadness, we convey the news that former @BalbirnieHouse Executive Chef Alan Gibb died earlier today." Managing director Nicholas Russell paid tribute to the Aberdeen-born father-of-one who he described as a culinary visionary. He added that he was a "tremendously focussed executive chef and dedicated hands-on cook, driven by evolution within kitchens, and doing all possible to encourage young chefs into the amazing world of hospitality. He said the married father of one's dishes represented contemporary Scotland on a plate" adding poignantly: RIP Chef, onwards to the big kitchen in the sky. Mr Gibb's CV included a stint as head chef at the City Inn, Glasgow. He owned the The Restaurant at Cluny Bank, in Forres. He launched his career in 1984 and worked in Scotland, London and France before landing the top job at the luxury Balbirnie hotel in 1998

08.01.2022 From Chef John Higgins .............. Remembering Chef Otto Daniels. It was a sad day yesterday when I got a call to be told of Ottos Passing. A true old school professional Chef with so much knowledge and skills to share so very proud to wear his uniform. Being a member of Culinary Team Canada for me it was more than chasing gold medals for Canada. It was spending time with Otto our beloved team cook I recall his cauliflower soup in Glasgow the best ever and his snoring in... Luxembourg world champion. He was Otto loved this man. The food quality in Heaven just got better today. Farewell my Hungarian Brother there is no Paprika in Haggis I I competed against Otto in Sapporo ,Japan Great Laughs ,Great Memories .. R.I.P See more

07.01.2022 I am sorry to report the death of another Culinary Giant in Scotland _ Chef Proprietor Clive Davidson . He owned the Champany Inn - which was tucked away in the tiny village of Linlithgow, a 20 minute drive west of Edinburgh. With his Wife Anne the owners they took a collection of historic, stone buildings, dating back to the 16th century, to create a luxurious bar, restaurant with rooms and award-winning cellar. I have only eaten there Twice and Both were very very memorable . Beautiful Steaks and wonderful atmosphere throughout .

06.01.2022 I can see a lot of Chefs and Cooks visit this Page to pay their respect to those that have either Passed away or Gone into Retirement. Thank you for dropping by .......... Chef Tom

04.01.2022 Roger Vergé an influential chef and restaurateur who famously shunned the spotlight, but who nonetheless was instrumental in creating the modern era of celebrity chefs died at home in Mougins, France, on June 5. He was 85. The chef was born April 7, 1930 in Commentry, France. Like several of his contemporaries, Roger Vergé came from a working-class family. He credited his aunt, Célestine, to whom he later dedicated a series of cookbooks, as the person who introduced him to cooking, and at the age of 17, Vergé eschewed what would no doubt have been a surefire (and more lucrative) career path as a pilot in favor of taking a low-level kitchen job at a restaurant in his hometown.

04.01.2022 Very sad to learn that my dear friend Stanton Ho has passed, way too young, and way too soon. Stanton Ho was a tower in the pastry industry, international award... winning, talented, artistic and creative. Humble, thoughtful, kind and sharing, the mark of a true gentleman. Requiescat in pace. Condolences to the Ho family. Rena Pocrass Ewald Notter Artists will remember Stanton presented his amazing skills at the Oklahoma State Sugar Art Show. I will miss you Stanton. See more

04.01.2022 Today we say Farewell to ' The Master' yes I speak of Paul Bocuse R.I.P

03.01.2022 Farewell to a True Craftsman : MICHEL ROUX Food has always been part of the Roux family history, and Michel was born in a room above his grandfather's charcuterie in Burgundy, France, in 1941. Aged 14, he was apprenticed to a grand pâtissier near Paris where he spent three years pursuing his craft. Following a period as a pastry cook at the British embassy in Paris, Roux was taken on as a commis chef by the de Rothschild's household before following his brother to work in England in the 1960s.

03.01.2022 Anthony Bourdain ..... Thanks for the Memories of your Journey of a Life in and out of the Kitchen. Your love of great adventure, Making friends, Love of fine food and drink and your remarkable stories of the world made you such a unique storyteller. " Anthony Bourdain inspired so many people, he will be missed. Good Night .. Chef

03.01.2022 Alain Senderens, one of the French chefs credited with creating Nouvelle cuisine, passed away at the age of 77. The publication Figaro reports that the culinary giant died in the comfort of his home in the southwestern French department of Corrèze.

02.01.2022 Thank you to Bill Kerr for reminding me of another wonderful Scottish Chef .... Brian Sage : Restaurateur Born: June 22, 1940... Died: March 10, 2015 Brian Sage, who has died aged 74, was a restaurateur who ran a number of successful family restaurants in the west of Scotland. His first job was sous chef at the Turnberry Hotel in Ayrshire, which he never envisaged would be a huge stepping stone for him. The job shaped his career and led to him running the hugely popular Wildings Restaurant and Hotel in Maidens. It attracted customers from far and near and it was always a case of booking well in advance for tables at the weekend. A native of Liverpool, he faced the choice of becoming a professional footballer with Liverpool FC or training as a chef. Bill Shankly, the Liverpool manager at that time, had marked him down as a natural ball player in the club's youth squad but after serious consideration he felt the catering industry was for him. All told, he spent five years with British Transport Hotels catering college and then moved to Zurich in Switzerland to complete his training. In the early 60s he took up his first sous chef position at Turnberry Hotel and it was there that he met his wife-to-be Dorothy. Married in 1964, it was a wonderful partnership and celebrated their golden wedding anniversary last year. In 1970 he moved south back to his home city and took up several chef appointments at British Transport Hotels before moving to London to work at the famous Quaglina's restaurant in Mayfair. It was from there that he was head hunted to become group buyer for Mount Charlotte Hotels, but three years later he returned to Scotland to become a partner in the Bruce Hotel, Maidens. This soon led to him taking over as sole proprietor, quickly establishing it as the in place to eat in Ayrshire. In 1991 he received an out of the blue offer he could not refuse for The Bruce but selling out left him with a problem. Having worked such long hours week in week out, he had to find another interest and this led to him forming a partnership with a local builder and starting two care homes,The Ainslie Manor in Girvan (formerly The Haven Hotel) and Cumloden Manor in Newton Stewart. The call of chefing proved too strong to ignore though, so he set his sights on The Blair restaurant in Girvan which was to see the start of Wildings, a name which very quickly became synonymous with a great eating-out experience. After ten years he found himself teaming up with another talented chef Bill Costley. Buying the Bruce Hotel back again, they re-opened it as The Creel. Around this time he became a director of Kilmarnock Football Club.