Paul Tamburrini
Tamburrini has risen to the top of Scotland’s culinary scene alongside the late Andrew Fairlie, Tom Kitchin, Roy Brett and Martin Wishart. He has worked his way through the ranks, starting his career at 14, completing food and nutrition at school before working at a fish restaurant in Glasgow that dated back to the 1930s. He was executive chef at Glasgow’s One Devonshire Gardens (Hotel du Vin); head chef at Cameron House in Loch Lomond; and chef-director at the Honours, also in Edinburgh, alongside Martin Wishart.
