Callum started cooking at a 5-star hotel in the capital of Scotland when he was 17, where he gained a high standard and strong foundation in British and European cuisine.
His family operated a small hotel when he was young. In the mornings, he woke up around 5 am to help his mother cooking breakfasts for the guests, then he went to work in the hotel until 11 pm. Sometimes after he finished his shift duty, he even worked unpaid in the Michelin starred kitchen there.
He grew there, being promoted and left after 2 years where he spent time in a few different restaurants with different styles until coming to Hong Kong and working in the Gordan Ramsey company's kitchens as a senior chef. Here he learned also Asian cuisine and how to make amazing fusion food. He is now in his 30's and has been crafting his skills for over a decade in professional kitchens across the world.
Chef Callum is also a cooking instructor and loved to share his experiences with all gourmets.
Chef Manager, Compass Group (Sep 2017 - Present)
Chef De Partie, Gordon Ramsay Group (Sep 2015 - 2017)
Chef De Partie, Callums Kitchen (Aug 2015 - Sep 2015)
Manager, Yo! Sushi - Edinburgh, UK (2012 - 2014)
Chef, Balmoral Hotel, Edinburgh, UK (1 Michelin Star) (2009 - 2012)
British, French, Italian & Fusion
I may bring 1 kitchen assistant for if there are over 10 guests, menu dependent.
I am pet-friendly, I love animals, I may spend more time feeding them than you.
I will arrive 2 hours prior to the dining time.
I am sorry that I do not go to outlying islands except the Park Island and the Lantau Island area accessible by cars. Additional charge applies to special request to these areas. I will arrange with you through messages once your booking is requested.
Please specify if there are any food allergies.
You may request changes of certain ingredients in the set menus; additional charges may apply depending on the request.
For location that is not accessible by van/car, please contact Concierge for enquiry before placing an order
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