head chef: stewart boyles
30 year old Stewart began his culinary career at the age of 15 working for various private restaurants in Vancouver, Canada, where he was born. Aged 21 he moved on to the highly rated Fairmont Waterfront Hotel. He spent most of his time in the Fine Dining Restaurant, where he worked his way up through the various classical kitchen sections from larder to final garnish.
In 2005, Stewart decided to explore his family’s Scottish roots and build his international experience by coming to Restaurant Martin Wishart in Edinburgh. After extensive experience in the Leith kitchen he was appointed Head Chef at one of Martin’s consultancy projects. The two chefs forged an excellent working relationship and Stewart took on the full responsibility of a new site.
When the opportunity arose to open Martin Wishart at Loch Lomond, it was a natural move to build on this experience and accept the position of Head Chef at the new Martin Wishart kitchen in the five-star Cameron House Hotel.
restaurant manager: steven strachan
Steven hails from Duns in the Scottish Borders and began his hospitality career with a professional qualification at Telford College. At just 21 he became Assistant Manager of the Atrium Restaurant in Edinburgh before taking over as Manager of its sister restaurant, Blue just two years later.
After so much early responsibility he then decided to see a bit of the world, working in various hospitality roles in the USA, Mexico and Australia. In 2005 he decided to return to Scotland and put down some roots by joining Restaurant Martin Wishart in Edinburgh as Assistant Manager.
Respected by guests and colleagues alike for his ability to speak plainly and for his down-to-earth Scottish charm, he was delighted to be asked by Martin to open the new Loch Lomond Restaurant.
Steven’s approach for a top restaurant’s success:
“Staff should be so well trained that they can go about the service in a relaxed and confident way. This should shine through to the customers so they feel completely at ease, creating the perfect ambience for their dining experience.”