I see “The Highland Chef” as an extension of myself. The name came along from combining two defining features of myself: Being Scottish, and an aspiring Chef.
I grew up in the third generation of a family living in America that is still heavily influenced by Scottish culture.
I am a graduate of the New England Culinary Institute with degrees in Culinary Arts and Hospitality Restaurant Management. Through my experience with NECI I have worked in some excellent hotels both in the New England area and Scotland. I have found that in the world of cooking there is always something new to be discovered.