Renowned chefs join Cameron House
Cameron House Hotel, the five-star Scottish five-star resort situated in Loch Lomond, has announced the appointment of five new senior additions to its culinary hospitality team.
When it reopens in August, Cameron House Hotel will offer an range of dining options: as well as welcoming back existing favourites including the Cameron Grill and Great Scots Bar, the hotel will include a new fine dining venue Tamburrini & Wishart (headed by revered Scottish chefs Paul Tamburrini and Martin Wishart), as well as two new drinking destinations The Tavern Bar and The Lobby Bar, (serving champagne, cocktails and afternoon teas).
The new restaurants and bars join the resort’s existing food and drinks line-up, which includes The Boat House and The Clubhouse at Cameron.
"I believe that this is the strongest line up of senior chefs we have ever had at Cameron House," says Zoltan Szabo, resort executive chef.
"Each of them brings exceptional new talent to the team here, and we’re all looking forward to that first service together in August.”
Scottish chef Mark Drummond will also join Cameron House as executive sous chef. In his new role he will support in overseeing all of the resort’s fine dining experiences, with a particular focus on the contemporary Cameron Grill.
Drummond joins from Rosewood Hotels, where he was head chef for London’s Holborn Dining Room.
He will be accompanied by Vinny Tzortzis, Cameron Grill head chef, who has experience from Celtic Manor Resort.
David Lilley also joins as head pastry chef with experience ranging from the Chester Hotel to the Michelin-starred Peat Inn, as well as a number of other award-winning hotels and restaurants around St Andrew’s.
Michael Williams re-joins Cameron House as meeting and events head chef, a role he previously held for seven years.