Paul Green, a former student of Borders College, has been named head chef at the renowned Three Chimneys on the Isle of Skye.
Born in Edinburgh and raised in the Scottish Borders, Paul developed his culinary passion while studying at Borders College in 2003.
Having also trained under former Le Manoir aux Quat'Saisons head chef Rene Gate at the Dryburgh Abbey Hotel near Melrose, his formative years laid the foundation for his career in fine dining.
Paul said,
"I enjoyed the practical side of learning at Borders College. Getting my sleeves rolled up in the kitchen, developing my food preparation skills and handling all the amazing fresh local ingredients really ignited my passion for cooking."
With over 20 years of industry experience, working alongside acclaimed chefs like Simon Rogan, Martin Wishart, and Adam Reid. His career includes roles as head chef at the five-AA-red-starred Torridon Hotel in the Highlands and the Driftwood Hotel in Cornwall.
This new role marks a return to the Three Chimneys, where Green previously worked as a commis chef in 2005 under Michael Smith.
Reflecting on his journey, Paul went on to say,
“The Three Chimneys is where my passion for Scottish produce truly ignited. Returning as head chef almost 20 years later is significant and a proud achievement.”
He aims to honour the restaurant’s sustainable ethos by sourcing high-quality ingredients from Skye and the Scottish Highlands, with a special focus on local seafood and foraged produce.
Brett Davidge, managing director of the Wee Hotel Company, welcomed Green’s return, praising his “flavour-first philosophy” and commitment to building on the restaurant’s legacy.
Offering advice for anyone considering a career in hospitality, Chef Green said,
"As well as the theory, get as much practical, hands-on experience as you can to find an area of cooking that excites you the most. Whether that's butchery, patisserie or seafood, get stuck in and find your flair."
The Three Chimneys, established in 1985, continues to be a beacon of Scottish culinary excellence.