GRANT MACNICOL - EXECUTIVE CHEF

 

Grant began his culinary adventure in his at one rosette restaurant in his local hotel. After the experiences of working in a fine dining establishment, he knew a career in cooking was for him. After leaving school, he decided to go to college and do a SVQ level 2 in professional cooking. After a year he left to go and work in hotels full time as a commis chef. All of the hotels he trained at had one rosette, leading him to gain the skills needed to develop his own unique style of cooking. His big break came when he was successful in his application for the position of sous chef at the prestigious Dornoch Castle Hotel. After only six months, his passion for food and his impressive management abilities led to the promotion of head chef. Only three months after this promotion he won his first AA rosette. At the age of nineteen, he was one of the youngest chefs in the country to achieve this recognition.

Grant has also worked for a number of high profile organisations including Gordon Ramsays York & Albany working alongside Anglia Hartnet. Grant has received numerous awards during his service to the catering industry and in 2007 won Young Scottish Chef of the Year as well as Young Highlands and Island Ambassador. His experience has allowed Grant the opportunity to become a television chef, appearing on the BBC2’s, The Adventure Show and also Master Chef: the professionals.

 

 

 

 

MATTHEW MOORHEAD - SENIOR SOUS CHEF

Sharing Grant’s passion for the fusion of Scottish produce with the true taste of the Mediterranean, Matt brings to “Byzantium” a wealth of experience which he’s gained on his journey here.  Beginning at Bothwell’s “The Cricklewood”, Matt moved to the prestigious “Crieff Hydro”, where he was promoted from Commis to Senior Chef de Partie in only two years, having excelled himself in the luxury venue’s vast range of catering and events.  This expertise brought him to the attention of Comrie’s “The Royal Hotel”, where he spent the following three years, rising to the position of Head Chef and with the hotel, its restaurant and its new chef going from strength to strength.  Most recently, Matt has run the kitchen of Perth’s “Summers” restaurant since its launch, and now, having crossed St. John’s Place, his aim as Senior Sous Chef at “Byzantium” is to preserve our position as one of Scotland’s finest culinary brands.

 

 

 

 

 

DAVID DIXON - JUNIOR SOUS CHEF

David rejoined us last summer, having originally been Commis Chef as part of our kitchen team who launched our flagship Perth restaurant, he then left to gain experience at a four star Rossett hotel.  David has now been promoted from Senior Chef de Partie to Junior Sous Chef.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

KRIS WALLACE

Kris is our youngest chef and joined the kitchen team in spring of last year.  He’s passionate about fresh ingredients and having developed Dundee’s pastries he’s now at Matt’s side in Perth, working with the finest of local produce.