Stephen Macdonald began his career in catering as a professional chef over 30 years ago. In that time, he has gained considerable experience in all areas of catering. He has worked up to Michelin star level within top hotels in the central belt of Scotland, such as; The Balmoral, Dalmahoy Hotel and Country Club, Norton House Hotel and Spa and Chez Roux at Greywalls Hotel. During this time he spent four years specialising as a pastry chef and has held a number of head chef roles before moving on to specialise in event catering. His latter career in events has seen him cook for Royalty and Prime Ministers, as well as a wealth of celebrities at intimate dining events to large scale sporting events. He has worked on location at numerous prestigious locations such as, Edinburgh Castle, Discovery Dundee, Hopetoun House, Stirling Castle, Culzean Castle and the Queens Garden Party at Holyrood.

Stephen’s passion for cooking started at a young age when he assisted his father at work as a langoustine/ lobster fisherman during school holidays, which included accompanying him to sell his fresh catch to top restaurants in the West of Scotland. He marvelled at the back room activities (kitchens) of the top chefs who indulged him in tales of their careers and daily work. Of course he also had a passion for the food that stemmed from these early trips, where he was able to sample the finest and freshest cuisine on his young palette. While his peers left school to pursue careers in offices and computing, he followed his passion for cooking to catering college and has never regretted his choice since, feeling very fortunate to do a job that he still loves to this day.

In the last eight years Stephen has built up a client base of regular and returning customers, mainly through recommendation and word of mouth.