Chefs 2016

Billy Boyter

In 2014 Billy Boyter bought and re-opened The Cellar Restaurant in his home town of Anstruther in Fife, completing a lifelong ambition in doing so. Proudly gaining 3 AA Rosettes and 1 Michelin Star in the first 18 months of business. The Cellar has now established itself as one of the finest places to eat in Scotland.

Billy started his career as a student at Glenrothes College in Fife. It was here that Billy first became involved with the Scottish Junior Culinary Team and competed with them all over the world. In 2002 Billy was selected to represent Scotland at The World Junior Master Chef Challenge in Queenstown New Zealand. Accompanied by his tutor Scott Lyall, Billy went on to win 2 golds and the overall trophy. In the same year Billy was also part of the junior team that competed at The Culinary World Cup in Luxemburg. Where they went on to win 2 gold medals and where crowned World Champions. Billy was also “Scottish Young Apprentice of The Year” in 2002 and also named CIS young Chef of The Year in 2003. He also made an appearance on ITV’s Britain’s Best Dish.

Through his career Billy has worked in some of the best restaurants and hotels in Scotland. Working at Restaurant Number One at The Balmoral Hotel with Executive Head Chef Jeff Bland and his then Head Chef Craig Sandle. Billy eventually worked his way up to become Head Chef at Restaurant Number One before leaving to open The Cellar Restaurant in his home town, where he now looks to create his own style of restaurant.
 

Brian Grigor

Head Chef Brian Grigor comes from a family of gamekeepers and grew up surrounded by Scotland's natural larder. 

His passion for regional produce saw him crowned Game Chef of the year 2012. 

Richard Dalgleish, sous chef began his culinary career in the Number One kitchen 14 years ago. In 2013 he returned to our team after honing his skills in several of the finest Michelin-starred restaurants in the UK and Middle East.
   

Graeme Cheevers

Graeme Cheevers grew up on the west coast of Scotland, where he began working in kitchens at the age of 15 and attended college for a short time. It was working in the industry where he felt most comfortable and where his passion for cooking was fueled by great Scottish produce.

Motivated by the industry, Graeme took on a number of chef roles, before Joining Martin Wishart at Loch Lomond in 2010. He fell in love with both the restaurant ethos and amazing location and continued to progress his career through the ranks to become the Head Chef in late 2011.

His passion has since taken him to various kitchens around the world including 3 Michelin Star Per se and Eleven Madison Park in New York.

Graeme is always eager to learn new techniques, work with new produce, although what he loves most is working in the West of Scotland.

Graeme is a contributor to the Saturday Herald food column where he enjoys writing recipes for the home cook.
   

Jonathan MacDonald

Jonathan MacDonald is no stranger to events catering, having previously worked with the McLaren Formula 1 team, where he catered for royalty, executives and the likes of Richard Branson, Puff Daddy and “whoever else felt like pitching up that day”.
Despite this experience, Jonathan has always aimed to ensure he takes a different approach to is own projects – with a mindset to keep his establishment casual, keep it friendly and sociable because Glasgow is a very friendly and sociable place – he believes.

Operating as a caterer before opening the doors at Ox and Finch was an experience which has helped Jonathan to “fine tune” the concept and build “a bit of a profile”.
   

Julie Sharp

Julie Sharp is a development chef and technical advisor for Callebaut’s Chocolate Academy. 

Having previously held positions at The Landmark Hotel, Mandarin Oriental and The Millionaires’ Club in the Bahamas she returned to the UK to work at Claridge’s before starting with Callebaut four years ago. 

Recently she has  been working on something called The Cocoa Collective, which will be launched in October.  The concept is to mix  savoury things with chocolate. Julie feels there’s a real trend, in particular with bakeries, to add more vinegars, add more salt and to take the sweetness out of desert; everybody’s thinking a lot healthier when they’re eating things. 


   

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