Ralph Porciani
Ralph began his culinary expedition in the family’s 85-year-old fish and chip business, followed by a classical Kitchen Apprenticeship in some of Scotland’s finest Hotels and Restaurants. He completed his training at Le Meridien Piccadilly and Le Maison Talbooth Dedham before becoming Executive Chef at the Craigendarroch Resort in Scotland Where he achieved both AA and Michelin recognition for The Oaks Restaurant. At 26 Ralph achieved one of his lifetime goals and became Executive Chef at Edinburgh’s Five Star Balmoral Hotel.
He returned to London to head some of the city’s finest kitchens, The Four Seasons Regent Hotel (now the Landmark), The Mandarin Oriental Hyde Park and the Prestigious Grosvenor House Hotel Park Lane. For the next four years Ralph was Chef Patron of Chamberlain’s Seafood Restaurant Leadenhall market situated in the heart of the cities financial sector.
Ralph is a member of the Craft Guild of Chefs and The Academy of Culinary Arts; he is a past UK national and Scottish chef of the year judge and is a member of the panel of judges for the 2008 UK national Chef of The Year he has also work on judging panels in the USA and Dubai.
He has now returned home to Scotland as Executive Chef & Food & Beverage Manager at the five red star Turnberry Resort where he heads a 150 strong F&B teams which incorporates one of Scotland’s oldest and most prestigious kitchen and brigades.
Executive Chef and Food & Beverage Manager
Turnberry Resort
