Scottish Chefs Podcast

Chef James Murphy is one our true culinary legends , for over 40 years he has been an inspiration to many chefs , originally planning to study medicine , he worked wih Antion Mosimann at the Dorchester . He is best know as Executive Chef at the Glasgow Hilton, Grand Central Glasgow and now at Cameron House Resort . A very modest chef who is a fine role model for our next generation of chefs.

Ross Sneddon is The Executive Pastry Chef at the 5 Star Balmoral Hotel one of the most famous and iconic Hotels in Scotland , Ross discusses with Jak his over 25 year career as a Pastry Chef working in Paris, New York and London

Tom Younger Owner of Archerfield Links and Executive Chef Joe Queen speak with jak about the decision to invest £200K in a brand new teaching facility at Archfield and the establishment of the Culinary Excellence Programme

Jamie Scott Chef Patron of the Newport Restaurant, Fife and past BBC Masterchef discusses with Jak his career and the challenges along the way and speaks about his growing portfolio of Bakery Operations and working through the pandemic lockdown

Fraser Cameron is the current Scottish Young Chef of The Year , he speaks with Jak about some of the amazing opportunities he has had in his career to date from working at restaurant Andrew Fairlie to representing Scoltand in Australia and the forthcoming National Young Chef of The Year Final and at the Culinary World Cup in Luxembourg..

Alan Orreal is Vice President , Culinary Operations at The Atlantis Resort , Bahamas , he overseas the operations of 52 restaurants and manages 700 staff including over 100 Chefs de Partie . Born in Australia, he has worked for Disney in Shanghai, China before atking up his present post , Alan has a passion for developing young aspiring chefs and is chair of Worldchefs Bill Gallagher Forum, in this episode he speaks with Jak about his career, the challenges the industry has and his boundless optimism for the future

Orry Shand is Scotland's Team Captain for the 2022 Culinary World Cup in Luxembourg. Orry has represented his country internationally on many occasions and is also Executive Chef at Entier Food Services, one of Scoltand's premier food service companies. With Entier he has worked on the Fresh Olives programme bringing potential young chefs in to the industry, He talks to Jak all about what it takes to represent your country and also his role with Entier.

Stadium Catering is not only on matchdays but a 7 day operation. Graeme Pacitti of Heart of Midlothian explains the lead up to matchday. The Stadium Experience Awards were founded to recognize the excellence in this sector. Debbie Rigney and Rod Bowker discuss with Jak the categories and the criteria to win these highly sought after awards.

Barry Bryson, Mark Heirs and Kevin MacGillivray are 3 Award Winning Scottish Chefs who after highly successful careers went out on their own as private chefs who are in high demand for events and at home dining. Jak presents 3 different case studies on what has made them successful.

Guys was one of the most iconic restaurants in Glasgow, Guy Cowan recalls his experience of over 40 years cooking and for some of the worlds most famous people and provides an honest opinion of the industry today.

Gary McLean is one of Scotland's most well known chefs, past winner of the BBC Masterchef The Professionals Gary was also named Scotland's National Chef , he has a wealth of experience and knowledge which he now emparts to his students at City of Glasgow College . Jak speaks with him about his life and passion as chef

Helen Vass has been called a Pastry Magician , in discussion with Jak she explain all about her passion for pastry and speaks of some of great Pastry Chefs who have main influenced her over her career

International Chefs Day was established by the Chef Dr Bill Gallagher in 2004 , it is celebrated across the globe in October each year, As part of this years event Jak visited West College Scotland to speak with some students from over representing 40 schools and also the chefs from industry who participated in the 2021 event.

Derek Johnstone was the inaugrual winner of BBC Masterchef The Professionals. He has been twice Runner Up in the National Chef of The Year and also won a Silver Medal Winner at the Culinary Olympics in Stuttgart 2020. He is currently Executive Chef at Rusacks Hotel St Andrews where he oversees the operation of 3 restaurants.

William Curley is a Scottish Patissier and Chocolatier, he has won The Academy of Chocolate 'Britains Best Chocolatier 'on four occasions . He has his own company in London and is the author of many books , His products can be found in some of the worlds finest stores . He speaks with Jak about his passion and love of his craft

Gordon McGregor was one of the most talented young chefs of his generation , winning numerous accolades and awards for his cooking both individually and also with the Scottish Culinary Team, Gordon worked in many of the finest kitchens in Scotland including Restaurant Andrew Fairlie . In 2013 he left to carve out a new life in Brisbane Australia where he now owns his own company, he speaks to Jak all about his career and life Down Under

Cafe Gandolfi is one of the most iconic and stylish Cafe/Restaurants in Glasgow , Seumas McInnes tells the story and his journey from kitchen porter to Chef Patron of this award winning establishment.

Multi Award Winning Chef and Author , Charles Carroll speaks with Jak O Donnell on his career and gives an insight into how he inspires and motivates the chefs of the future , also his role as Executive Chef at River Oaks Country Club, Houston , Texas and being appointed President of Worldchefs

John Quigley toured the globe as chef to some of the world's biggest rock stars including Paul McCartney, Tina Turner and Bryan Adams , now back in his home city of Glasgow he is Chef Patron of the highly acclaimed Red Onion Restaurant, John has a fascinating story to tell about his varied and interesting career.

Simon Attridge is Execituve Chef at the world famous Gleneagles Hotel, Simon gives an insight into the challenge of maintaining the highest culinary standards across a range of restaurants in the resort

John Higgins originally from Bellshill in Lanarkshire emigrated to Canada over 30 years ago after a successfull career in the UK , John became Executive Chef at the world famous King Edward Hotel, Toronto before going into education at George Brown College. He speaks with Jak about his experience working at Buckingham Palace and his move to Canada where he has become a leading culinary personality.

Adam Handling at the age of 32 is the owner of The Adam Handling Group encompassing 5 restaurants across London , winner of numerous awards he speaks with Jak about his passion and love of cooking

Willie Pike is one of Scotland's most admired chefs with unique skills and talent, he speaks with Jak about his career and the many awards he has achieved

Young chefs Sophie Taylor and Shannon McNeill discuss with Jak their experiences representing Scotland in the Nations Cup in the USA and winning acclaim for their skills and talent

An exclusive interview with the new Patron of Scottish Chefs, Michel Roux Jnr, Chef Michel in conversation with Jak on being a member of one of the worlds most famous culinary families and memories of his father Chef Albert Roux

Ruth Hinks World Master Chocolatier in conversation with Jak O Donnell about her journey from Australia to Scotland and the establishment of her world famous Chocolate School in the Scottish Border town of Peeble

2 Chefs who have put The Isle of Skye on the culinary map of Scotland

Graeme Cheevers discusses his hopes and ambitions of bringing another Michelin Star to Glasgow at his first solo restaurant venture Unalome

Lorna McNee in discussion about her career and working with Andrew Fairlie and the achivement of bringing a Michelin Star for restaurant Cail Bruich, Glasgow

The rise of Artisan Bakers has grown in popularity 2 Chefs discuss how they have grown their business

3 Scottish Chefs explain how they have met the challenges of Covid-19 by diversification in their respective business

Scottish Chefs Tribute to Chef Albert Roux OBE,KFO including interview with Chef Roux

Worldchefs President Thomas Gugler and Secretary General Cornelia Volino discuss the work of Worldchefs and the Global Programmes and intiatives that have supported chefs in over 100 countries

Shirley Spear founder of the World famous Three Chimneys discusses her career

Discussion with Su Cox Communications and New Business Development Director, and David Taylor, Head of Production North from The Scottish Salmon Company.

Jerry Smith Cabin Services Director for BA speaks on being a member of Concorde crew serving some fine dining 11 miles from space

Culinary legends Bruce Sangster ,Stewart Cameron and Billy Campbell discuss the highlights of their career of over 50 years in the Kitchen

Ralph Porciani discusses his journey from working in the family Fish and Chip Shop to being appointed GM at Trump Turnberry Resort