The Three Chimneys on the Isle of Skye has recently made a significant announcement that has the culinary world buzzing. The world-famous restaurant has introduced a new head chef, Paul Green, to lead its kitchen teams, continuing its impressive 40-year legacy at the forefront of Scotland’s fine dining scene. This appointment marks a pivotal moment in the restaurant’s history, bringing in a seasoned professional with a wealth of experience and a deep passion for Scottish produce.
Paul Green: A Culinary Journey
Paul Green, at the age of 38, boasts over 20 years of international experience in the culinary industry. His impressive resume includes stints under the mentorship of some of the UK’s most acclaimed chefs, such as Simon Rogan, Michael Smith, Martin Wishart, and Adam Reid. Green’s journey has taken him to some of the finest restaurants in the UK and beyond, with stages at two and three Michelin star establishments in Europe and New York. Most recently, he served as the head chef at the renowned Driftwood Hotel in Cornwall and the five red starred Torridon Hotel in the Scottish Highlands.
Born in Edinburgh and raised in the Scottish Borders, Green’s culinary passion was nurtured close to home under the guidance of former Le Manoir aux Quat’Saisons head chef Rene Gate at the Dryburgh Abbey Hotel. His culinary education at Borders College laid the foundation for his impressive career, setting him on a path that has now brought him back to where it all began.
Passion for Scottish Produce
In a statement regarding his appointment, Green expressed his deep connection to The Three Chimneys, stating, “The Three Chimneys is where my passion for Scottish produce really ignited.” His return to the Isle of Skye after almost two decades holds significant personal significance for him, marking a full circle moment in his career. Green is committed to upholding The Three Chimneys’ sustainable ethos, emphasizing the importance of sourcing high-quality ingredients from local suppliers in the island and wider Scottish Highlands region.
Green’s culinary philosophy revolves around showcasing the provenance of ingredients and ensuring that the flavor of each dish shines through. He aims to build on The Three Chimneys’ long-established reputation, highlighting the abundance of local seafood and other fresh produce available on Skye. His approach to cooking centers on simplicity and letting the quality of the ingredients speak for themselves, promising an unforgettable dining experience for patrons.
Exciting Times Ahead
Brett Davidge, Managing Director of The Wee Hotel Company, expressed his excitement about welcoming Paul Green back to The Three Chimneys after his extensive culinary journey. Green’s leadership and dedication to a flavor-first philosophy are expected to play a crucial role in shaping the restaurant’s continued legacy as one of the world’s leading dining destinations. As the new head chef, Green will not only lead the kitchen team at The Three Chimneys but also oversee The Three Chimneys at Talisker, offering a diverse array of locally sourced food and drink options to visitors.
With Paul Green at the helm, The Three Chimneys is poised to enter a new chapter of culinary excellence, blending tradition with innovation to create unforgettable dining experiences for guests from near and far.