The Balmoral, the Edinburgh five-star Rocco Forte hotel with 168 rooms, has announced Gary Robinson as their new Executive Chef.
Having travelled the world - gaining over 25 years of global culinary experience, including holding the honourable position of Head Chef to HRH the Prince of Wales, Scottish-born Robinson is finally coming home.
From learning to pick mushrooms with forager Dru McPherson on the grounds of Balmoral Castle to pulling noodles in Hong Kong’s most historic harbour, Robinson strongly believes in creating dishes that are as meaningful, sustainable and authentic as possible.
Showcasing excellence within hotels, restaurants, private households and clubs, he is a strong advocate for classical cooking techniques that retain the natural goodness of homegrown ingredients, making him the perfect fit for the Scottish culinary landmark that is The Balmoral.
Robinson has gained further knowledge in the classical style from working alongside Michelin star chefs Alain Passard, Jacques Chibois and Roger Verge.
Previously Robinson held the role of Executive Chef at the British Embassy in Washington D.C, a position which saw him cook for numerous presidents, and also spent five years overseeing the entire Conde Nast International Restaurants portfolio.
Before joining The Balmoral he launched the culinary programme for The Conduit Private Members Club in London, as well as holding Executive Chef positions at Kowloon Shangri-La and the exclusive Aberdeen Marina Club in Hong Kong
Robinson said, ‘Coming home to Scotland opens the door to an abundance of produce thanks to our natural larder as well as artisanal suppliers and small producers that we can champion in the hotel.
'No other country has shellfish like we do, the game or hedgerow produce. Sustainability is at the core of everything I do, and I look forward to working with my talented team and experts in Scotland to do the ingredients justice on the plate.”