In the run up to the St Andrews Food and Drink Festival we have been profiling the leading chefs who are creating a formidable partnership for the festival dinner at Fairmont St Andrews on November 29.
All of them passionate about the very best of local and Scottish produce, they are Martin Hollis of the Old Course Hotel, Golf Resort and Spa, Alan Matthew (Fairmont St Andrews) Ian Macdonald (St Andrews Links) and David Kinnes (Rufflets Country House Hotel). All four are employed by members of the Fife Food Network’s “Food from Fife” initiative.
The last profile is of David Kinnes, head chef at Rufflets Country House Hotel, St Andrews, who has a wealth of top level experience in the hospitality industry.
He became head chef at the 2AA Rosettes, four red star, Rufflets in 2011, shortly after a second spell as executive chef at Rhinefield House Hotel in the New Forest.
He has also been executive chef at Archerfield Private Members Golf Club in East Lothian, Sodexo Prestige at Murrayfield Stadium, and Carnoustie Golf Resort and Spa Hotel, Carnoustie.
David’s previous previous positions include premier sous chef at Gleneagles Hotel, head chef The Grill (Fine Dining), Old Course Hotel Golf Resort and Spa, St Andrews, executive chef at the Caledonian Hilton Hotel in Edinburgh, head chef at Rusacks Hotel, St Andrews, and head chef at Balbirnie House Hotel, Markinch.
His catering achievements include:
Worlds Masters Chefs Society- Gold Medal-1991
Grand Prix- Gold Medal, 1993,1995
Northern Chef of the Year Award- 1996
Semi-Finalist Wedgwood Competition- 1999,2000
Silver & Bronze Medal Scot Hot- 1997
Icon of Scotland Award 2003